Stewy Eggplant w/Grilled Chicken Thigh + Arugula

Name: Stewy Eggplant w/Grilled Chicken Thigh + Arugula
Ingredients: 4 chicken thighs (6 oz | 170 g each); 1 bag (4 oz | 115 g) arugula; Olive oil; Salt; 5 sprigs basil, stemmed, leaves torn; 5 sprigs mint, stemmed, leaves torn; 2 cups (500 ml) eggplant stew, at room temperature

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

4 chicken thighs (6 oz | 170 g each)
1 bag (

Main course
Gluten-free
Autumn

Method

Grill the chicken. Combine the arugula and herbs and dress with a glug of olive oil and sprinkle of salt. Put the chicken on a serving platter, and serve with the eggplant stew and dressed salad.