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Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
2 medium, lightweight eggplants (peeled or unpeeled), washed, and cut to 1-inch-thick medallions.
2 medium potatoes, peeled and sliced lengthwise about 1/2 inch wide
4 to 6 chicken thighs, washed and dried
6 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced
1/2 teaspoon Baharat mix
pepper, to taste
Glicks Oil Spray or regular oil, to brush on the eggplant
Place eggplant on a baking sheet lined with Gefen Parchment. Spray or brush with oil and a dash of salt. Broil for five to seven minutes, until golden or lightly brown. Flip the eggplant and repeat the process on the flip side. Remove from the oven, and set aside. Because each oven is different, the cook time needed really varies. Make sure the eggplant is not burnt, but lightly browned.
Meanwhile, place chicken in a pot with salt and pepper. Add water until the chicken is just covered. Bring water to a boil and simmer for 10 minutes so it’s semi-cooked.
Brush a second pot with oil. Layer potatoes, eggplant, chicken, then eggplant, adding salt, baharat, and garlic slices between each layer. Add the cooking water from the chicken till the vegetables and chicken are two-thirds covered. Cook on a medium flame for about 30 to 45 minutes until water is reduced to about one-fourth of the pot.
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