There is not just bread and chicken in this dish, but eggplant and interesting spices.
Serve 4-6
Preheat oven 425F (220C)
1 pound (450 g) long, thin Japanese eggplants, cut into cubes
1 loaf of Italian bread, cut into chunks
1/2 cup (120 g) each: olive oil, crumbled feta cheese, and pitted green olives
1 Tbs. (15 ml) harissa or sambal
2 minced garlic cloves
4-6 chicken thighs
some rosemary leaves, oregano, and black pepper
optional herbs that go well with chicken: parsley, cilantro, tarragon, sage, thyme, and/or Herbs de Provence
1. In a bowl, combine the eggplant, bread, olives, harissa/sambal, garlic, herbs, and olive oil.
2. Put in a roasting pan in a single layer.
3. Add the chicken thighs on top.
4. Roast about an hour.
5. Left the thighs and stir the mixture a few times.
6. Cook until the thighs are not pink in the middle when cut into.
7. Stir in the feta cheese.
8. Serve with rice or gluten free quinoa.
-modified The Portlandia Cookbook
