Turkish Thighs for Two

Directions

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