Mediterranean Mixed Stew

Ingredients:

• 1 1/4 cups low-fat natural yogurt
• 1 clove of garlic, finely grated
• 1 tbsp chopped fresh parsley
• 1.5 tsp dried oregano
• 8 chicken thighs with bone, skin removed
• Coarse salt and freshly ground pepper
• 1 tbsp olive oil, plus more for greasing the grill and eggplants
• 1 large eggplant, cut lengthwise into quarters
• 1 tsp smoked paprika
• 8 slices baguette
• 3 medium tomatoes, cut into quarters

Preparation:

1. Preheat the grill to medium-high. Combine the yogurt, garlic, parsley, and oregano in a bowl. In a separate bowl, toss the chicken thighs with 1/4 cup of the mixture, 1/2 teaspoon salt, and pepper to taste. Add the olive oil to the remaining mixture and toss to combine.
2. Rub the eggplants with olive oil, sprinkle with salt and paprika. Brush the bread with olive oil.
3. Brush the grill grates with olive oil. Place the chicken thighs on the grates and grill on both sides for 15-20 minutes. Check for doneness with a meat thermometer inserted into the thickest part; the temperature should reach 165°F (72°C). Meanwhile, place the eggplant skin-side down on the grill and grill until tender, about 15 minutes. Then flip and continue grilling for another 5 minutes. Grill the tomatoes and bread for 2-3 minutes each, until grill marks appear.
4. Divide the meat, vegetables, and bread among plates. Serve the roast with the remaining sauce.
   
   We suggest you prepare something hearty roast chicken with potatoes in Spanish.