Turkish Thighs for Two

• 6 skinless bone-in chicken thighs
• 12 medium eggplant, cut into bite-size pieces
• 12 teaspoon salt
• 14 cup chutney (large pieces of fruit finely chopped)
• 1 teaspoon honey
• 34 teaspoon cumin
• yogurt or sour cream (to garnish)
• chopped fresh coriander (to garnish)

1. Preheat oven to 450F Arrange chicken in a large baking dish, bone side up.
2. Scatter eggplant around chicken and sprinkle with salt.
3. In a small bowl, place chutney, honey and cumin.
4. Stir, then spread mixture over chicken.
5. Bake, uncovered, in center of oven until chicken becomes golden and feels springy when pressed, about 30-35 minutes.
6. Baste chicken every 10 minutes with juices that collect in pan and stir eggplant.
7. Serve with juices spooned overtop, the a squeeze of lime juice and a dab of yogurt or sour cream with chopped fresh coriander.

chicken, eggplant, salt, chutney, honey, cumin, yogurt, fresh coriander

Taken from www.food.com/recipe/turkish-thighs-for-two-411753 (may not work)