Monday, September 20, 2010

Honey Cumin Chicken Thighs and Eggplant-Heirloom Tomato Gratin

Gratin before it went in the oven:
And right before serving:

The chicken was very flavorful and the gratin was awesome! This was all made ahead of time and then served room temperature.


3 tbsp honey
2 tbsp dry sherry
2 tbsp white wine
2 tbsp orange juice
1 tbsp cumin
1 tbsp garlic, minced
salt and pepper
8 chicken thighs, skinless and boneless

Combine all ingredients above in a bowl and marinate chicken for at least 4 hours. Remove chicken from marinade (and discard marinade) and saute chicken in nonstick grill pan for about 4 minutes each side or until done.

Tomato Eggplant Gratin (from Food & Wine)

1/4 cup olive oil
3 heirloom tomatoes (medium sized), sliced into 1/2 inch thick rounds
1 small eggplant, peeled and sliced into 1/4 inch thick rounds
4 thyme sprigs
kosher salt and ground pepper
goat cheese

  1. Preheat the oven to 425°. Brush a large oval baking dish with 1 tablespoon of olive oil. Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles. Scatter the thyme sprigs on top and season with salt and pepper. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover with foil and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices.
  2. Uncover the gratin and bake for about 25 minutes longer, or until the juices have evaporated and the vegetables are very tender. Sprinkle the goat cheese on top and bake for about 10 minutes, or until lightly browned. Serve warm or at room temperature.

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