Spark up that grill, this chicken bowl is so delicious you wont wanna miss it! Chicken thighs marinated all day in a super flavorful spiced pomegranate sauce then grilled alongside some eggplant. Plated over rice (or your favorite grain) then drizzled with a yummy garlicky tahini sauce.

INGREDIENTS – serves 2-3

1/2c pomegranate juice
1 lemon, juiced
1 garlic clove, smashed
1/4t salt
1/4t coriander
1/4t cumin
Pinch cinnamon
Pinch red pepper flakes
2T maple syrup
1T olive oil
4-6 chicken thighs, boneless

1/4c tahini
1/4c cold water
1 small garlic clove, grated

1 eggplant
2T olive oil

INSTRUCTIONS

In a small pot stir together pomegranate juice, lemon juice, 1 smashed garlic clove, salt, coriander, cumin, cinnamon, red pepper flakes, maple syrup and olive oil. Bring to a boil, reduce to a simmer for 5 minutes. Set aside to cool completely. Pour over chicken thighs, make sure each is completely coated in the marinade, cover with a lid or plastic wrap and refrigerate for 8 hours or overnight.

Pour tahini in a small bowl with water, a small grated garlic clove and a small pinch of salt. Set aside. This can even be done ahead of time and stored in the fridge. It will even thicken a bit as it sits and cools.

Cut the eggplant in 1″ vertical slices then cut each slice almost in 1″ sticks, cutting from the bottom almost all the way to the top but keeping them intact at the stem so they’re easier to manage on the grill. Drizze with olive oil and sprinkle with salt and pepper on both sides.

Preheat your grill to med-high heat for 5-10 minutes. Grill thighs and eggplant for 5 minutes with the lid closed, flip and cook for another 5 minutes. Remove eggplant, if your thighs are big leave them on for a few more minutes, otherwise take them off too. Allow to cool for a few minutes then serve over rice and drizzle with the tahini sauce.

ENJOY!