Turkish-Spiced Grilled Chicken with Pomegranate Glaze & Charred Eggplant Over Herbed Barley
Prep 20 min · Cook 25 min · Serves 2 · medium
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, about 2 large thighs
- 0.5 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 0.5-inch planks
- 0.75 cup pearl barley, dry
- 1.75 cups vegetable broth, low-sodium
- 0.25 medium red onion, finely diced
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
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