Roasted Chicken Thighs with Pomegranate Molasses, Walnuts, and Eggplant

Ingredients

• 250g chicken thighs, skin-on
• 300g eggplant, cubed
• 4 tbsp olive oil
• 3 tbsp pomegranate molasses
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp cumin
• 40g walnuts, roughly chopped
• salt and pepper to taste
• fresh mint
• pomegranate seeds

Method

1. Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper; roast at 200°C for 20 minutes.
2. Season chicken thighs with salt, pepper, and cumin; roast skin-side up on a tray at 200°C for 25-30 minutes.
3. In the final 10 minutes, whisk pomegranate molasses, honey, 1 tbsp olive oil, and garlic; brush generously over chicken.
4. Toast walnuts in a dry pan for 3 minutes, then set aside.
5. Plate eggplant, top with chicken, drizzle pan juices, sprinkle walnuts, mint, and pomegranate seeds.