Broiled Chicken Thighs with Baba Ghanoush, Apricots and Cinnamon

• 2 pounds chicken thighs
• Salt and freshly ground pepper
• 2 teaspoons ground cinnamon
• 2 tablespoons Bertolli extra-virgin olive oil
• 2 medium tomatoes, cut into large dice
• 2 7 -ounce containers Sabra Baba Ghanoush
• 1 cup dried apricots, roughly chopped
• 1/2 cup chopped fresh mint

1. Why can't we just call broiled eggplant, broiled eggplant?
2. Well its called Baba Ganoush and the good news is that its available already prepared just about everywhere now...
3. Preheat broiler on high.
4. Season thighs generously with salt and pepper and cinnamon.
5. Place, skin side down, on a baking or roasting rack set on a rimmed, foil-lined baking sheet.
6. Broil for about 10 minutes.
7. Turn and continue to broil until skin is deep golden brown and chicken is just cooked through, another 5 to 6 minutes.
8. Meanwhile, heat olive oil in a large saute pan over medium heat.
9. Add tomato and season with salt and pepper.
10. Cook, stirring, for about 1 minute.
11. Add baba ghanoush and apricots.
12. Continue to cook, stirring occasionally, until mixture is hot throughout, about 3 to 4 minutes.
13. Season to taste with salt and pepper; stir in mint.
14. Serve with chicken.

chicken thighs, salt, ground cinnamon, extravirgin olive oil, tomatoes, containers sabra, dried apricots, fresh mint

Taken from www.foodnetwork.com/recipes/broiled-chicken-thighs-with-baba-ghanoush-apricots-and-cinnamon-recipe.html (may not work)