Without a doubt, Michael Symon‘s meals from his show Symon’s Dinners: Cooking Out are giving us all the feels this summer, which is why we’ve recreated this classic dish with a twist: BBQ sesame roasted chicken thighs with baba ghanoush and feta waffles. This Greek and Middle Eastern-inspired dish is his take on chicken and waffles, but more elevated, upscale and adventurous in the palate department. Psst, did you know if you place feta cheese into a waffle iron, it’ll make magical waffles? Read on and find out how to make your own.
Like Andrea’s roasted chicken thighs with baba ghanoush? Read on to find out how we made Ina Garten’s infamous engagement chicken.
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ingredients
Sesame chicken thighs
Tomato chutney
Baba ganoush
Feta waffles
directions
Marinating time: 1 to 4 hours
Pierce eggplant all over with a fork. Preheat grill or oven to 400°F. Cook over direct heat for 10 minutes per side, 40 minutes total. You’re aiming for a nice char on the skin (that’s what adds the great smoky flavour).
Meanwhile, for the sesame chicken thighs, in a large bowl mix together kosher salt, pepper, olive oil, garlic, sesame seeds, tahini, lemon juice, lemon zest, parsley and hot sauce, if using. Mix in chicken until well coated. Cover and refrigerate for 1- 4 hours in the refrigerator. Preheat the grill or oven to 400°F and cook for 40 minutes or until skin is crispy. If grilling, ensure that the heat doesn’t creep up. To avoid flare-ups, cook on the cooler side of the grill, not over direct heat.
For the tomato chutney, in a food processor, add tomatoes, kosher salt, black pepper, olives, garlic, olive oil, parsley, oregano and lemon zest. Pulse 3 times or until a salsa consistency has been reached. If the mixture has too much liquid, strain the chutney. Cover chutney and refrigerate until ready to use.
For the baba ghanoush, once eggplant has been cooked, immediately place in a large BPA free plastic bag to steam. Let sit for 10 minutes or until ready to use. Once eggplant can be handled, quarter and skin the eggplant, keeping the juices. In the bowl of a food processor, add in flesh of the eggplant, tahini, ice water, lemon juice, garlic and salt. Blend until smooth, around 30 seconds on high. Cover and refrigerate or enjoy right away. The sharp garlic flavour will mellow if you make in advance.
For the feta waffles, preheat a waffle iron to high and place on a baking sheet. Feta has quite a bit of liquid in it, so the cheese can spill over a bit. Spray iron with oil and using an oven mitt, close and press down half of the feta cheese. Continue pressing as cheese is melting until the waffle iron is closed. Let cheese cook for 4 minutes or golden brown. Repeat with the second half of the feta cheese.
To assemble, place a dollop of baba ganoush on the plate. Top with a quarter of a waffle, one or two pieces of chicken and top with the tomato chutney.