Tahini Chicken Eggplant Tray Bake

by KetoDietApp.com

Step 1Preheat the oven to 200°C/400°F (fan-assisted) or 220°C/425°F (conventional). Cut the eggplant into quarters lengthwise and then slice into approximately 1 cm (1/2 inch) thick slices. Drizzle with 2 tablespoons (30 ml) of olive oil, season with salt and pepper, and bake for about 15 minutes.

Step 2While the eggplant is baking, prepare the chicken. Pat-dry the chicken thighs with a paper towel and season with salt and pepper. Grease a skillet with the remaining olive oil. Once hot, add the chicken thighs, skin side down, and cook for about 5 minutes until the skin is lightly browned and crispy. Flip the chicken and cook for another minute. Remove the chicken from the skillet and set aside.
Note: Four large (or up to eight smaller) bone-in, skin-on chicken thighs (900 g/ 2 lb) will yield about 600 g/ 1.3 oz meat.

Step 3Remove the tray with the eggplant from the oven and place the chicken thighs, skin side up, on top. Place back in the oven, turning the tray to ensure even baking of the eggplant.

Step 4Bake for an additional 15 to 20 minutes until the eggplant is lightly golden and soft, and the chicken is cooked through (reaching an internal temperature of 74°C/165°F).

Step 5During the last 5 minutes of baking, sprinkle crumbled feta cheese over the eggplant.

Step 6While the chicken is in the oven, prepare the Tahini Dressing by mixing tahini paste with lemon juice, sweetener, minced garlic, salt, and pepper. Adjust the consistency with a dash of water if needed.

Step 7To serve, drizzle the tahini dressing over the chicken and eggplant. Optionally, top with fresh parsley. This meal is best enjoyed fresh but can be stored in the fridge (with the tahini dressing stored separately in a jar) for up to 3 days.