Pomegranate-Glazed Grilled Chicken with Freekeh & Charred Eggplant Caponata

Ingredients

• 2 pieces (6 oz each) boneless, skinless chicken breasts, pounded to 1-inch thickness
• 3 tbsp pomegranate molasses, pure concentrate
• 5 tbsp extra virgin olive oil, divided
• 3 cloves garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 cup freekeh (roasted green wheat), dry
• 2 cups vegetable broth, low-sodium
• 1 medium eggplant, cubed (3/4-inch)
• 1/2 medium red onion, diced
• 2 tbsp red wine vinegar
• 1/4 cup Kalamata olives, pitted, halved
• 3 tbsp golden raisins
• 2 tbsp pine nuts, toasted
• 2 tbsp fresh basil, torn, for garnish
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Prepare glaze: Combine 2 tbsp pomegranate molasses, 1 tbsp olive oil, 2 minced garlic cloves, and thyme in a small bowl. Season chicken with salt and pepper, coat with glaze, set aside.

2. 2

   Toast freekeh in a dry pot over medium heat for 2 minutes until fragrant. Add broth, bring to simmer, cover and cook for 18-20 minutes until tender. Fluff with fork.