Turkish-Spiced Grilled Chicken with Pomegranate Glaze & Charred Eggplant Over Herbed Barley

Name: Turkish-Spiced Grilled Chicken with Pomegranate Glaze & Charred Eggplant Over Herbed Barley
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 350 g boneless, skinless chicken thighs; 0.5 cup pomegranate juice; 2 tbsp pomegranate molasses; 1 tsp sumac powder; 3 cloves garlic cloves, minced; 1 tbsp fresh thyme; 3 tbsp olive oil; 300 g eggplant; 0.75 cup pearl barley; 1.75 cups vegetable broth; 0.25 medium red onion; 2 tbsp fresh mint; 2 tbsp fresh parsley; 3 tbsp pine nuts; 0.5 tsp sea salt; 0.25 tsp black pepper

Prep 20 min · Cook 25 min · Serves 2 · medium

Mediterranean Diet

Succulent grilled chicken thighs brushed with a tangy pomegranate-sumac glaze, served alongside smoky charred eggplant and nutty barley pilaf infused with fresh herbs and toasted pine nuts. A Turkish-inspired dinner bursting with sweet, tart, and savory flavors.

Ingredients

350 g boneless, skinless chicken thighs
0.5 cup pomegranate juice
2 tbsp pomegranate molasses
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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