Smoky Spanish Chicken and Eggplant Skillet

Ingredients

• 1.5 lbs chicken thighs
• 1 large eggplant
• 3 tbsp extra virgin olive oil
• 2 tsp smoked paprika
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp garlic-infused oil
• 1 tbsp lemon juice
• 0.5 cup low sodium chicken broth
• 2 tbsp parsley
• 1 small green bell pepper
• 1 sprig fresh rosemary

Instructions

1. 1Preheat oven to 400°F (200°C). Toss eggplant cubes with 1 tbsp extra virgin olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
2. 2In a bowl, combine chicken pieces with smoked paprika, paprika, ground cumin, dried thyme, dried oregano, 1 tsp salt, 1/2 tsp black pepper, and Garlic-Infused Oil.
3. 3Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Add diced green bell pepper and chopped fresh rosemary, cooking for another 2-3 minutes.
4. 4Pour in low sodium chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes until slightly reduced.
5. 5Stir in the roasted eggplant. Taste and adjust seasoning as needed. Garnish generously with fresh parsley before serving.