Pan baked chicken, Japanese eggplant and long beans
By Christine Cushing
Vegetable oil, divided
8 chicken thighs, boneless, skinless about 3 oz. each
1-2 teaspoons Thai curry paste (5 -10 ml) or to taste , divided
½ pound long green beans or flat green beans, cut into 2 “ size pieces thoroughly washed
2 Japanese eggplant, cut in half lengthwise and cut into chunks
Juice and zest of 1 lime
Preheat oven to 375 F.
In a medium bowl combine the chicken thighs, ½ oil, ½ curry paste, lime zest and salt. Toss well to combine.
Arrange on a large baking sheet in single layer to one side, leaving some space between them. Bake in oven for 10-12 minutes, until chicken is golden.
Toss the vegetables in remaining oil and curry paste until well blended.
Remove pan from oven and add the veggies to one side in a single layer. Spreading out well to brown. Return to oven at 375 F and bake for a further 8-10 minutes or until chicken is fully cooked and vegetables are just tender. If vegetables are getting too charred, just cover with foil for the final few minutes to create some steam.
For the last 5 minutes of cooking toss together the vegetables and chicken to blend.
Drizzle with the lime juice and serve with rice, if desired.
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