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

Ingredients

• 350 g boneless, skinless chicken thighs, about 2 large thighs
• 1/2 cup pomegranate juice, unsweetened
• 2 tbsp pomegranate molasses, concentrated pomegranate paste
• 1 tsp sumac powder, tangy spice
• 3 cloves garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 3 tbsp olive oil, extra virgin
• 300 g eggplant, sliced lengthwise into 1/2-inch planks
• 3/4 cup pearl barley, dry
• 1 3/4 cups vegetable broth, low-sodium
• 1/4 medium red onion, finely diced
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp pine nuts, toasted
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   Start barley in a pot with vegetable broth and diced red onion. Bring to boil, reduce heat, cover and simmer for 20 minutes until tender and liquid absorbs.

2. 2

   While barley cooks, whisk together pomegranate juice, pomegranate molasses, sumac, 2 minced garlic cloves, fresh thyme, and 1 tbsp olive oil in a small bowl. Reserve half for serving.