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Ingredients

• 8 ounces boneless, skinless chicken thighs (about two thighs)
• 1 3/4 teaspoons kosher salt, divided
• 1/2 teaspoon cumin, divided
• Pinch of cayenne
• 10 grinds of black pepper
• 1 small eggplant (about 12 ounces), peeled and grated
• 2 tablespoons canola oil
• 1/2 large onion, minced, about 1 cup
• 2 garlic cloves, minced
• 1/2 cup shelled, roasted, and salted pistachios
• 2 tablespoons plain Greek-style yogurt

Description

Serious Eats