Broiled West African-Spiced Creamy Eggplant and Chicken Sheet Pan

Name: Broiled West African-Spiced Creamy Eggplant and Chicken Sheet Pan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g bone-in, skin-on chicken thighs, patted dry; 1 large eggplant (about 400 g), cut into 2 cm cubes; 1 medium red onion, sliced into thin wedges; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp peanut oil; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground cayenne pepper; ½ tsp salt; 150 ml canned coconut milk; 3 tbsp natural peanut butter (smooth); 1 tbsp tomato paste; 1 tbsp fresh lime juice; 2 tbsp chopped fresh cilantro; Cooked white rice, to serve (optional)

This sheet-pan dinner pairs tender chicken thighs with smoky eggplant in a rich, creamy peanut sauce, broiled to a caramelized finish for bold West African-inspired flavors.

Prep20 minCook25 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 220°C (425°F) and line a large sheet pan with parchment paper.
02
In a large bowl, combine peanut oil, smoked paprika, coriander, cumin, cayenne, and salt. Add chicken thighs and toss to coat evenly.
03
Arrange the chicken thighs skin side up on one side of the sheet pan.
04
In the same bowl, add eggplant cubes, red onion wedges, garlic, and ginger. Toss with any remaining spiced oil from the chicken.
05
Spread the eggplant and onion mixture on the other half of the sheet pan in a single layer.
06
Roast in the oven for 20 minutes, turning eggplant once halfway through, until chicken skin is golden and eggplant is tender.
07
Meanwhile, whisk coconut milk, peanut butter, tomato paste, and lime juice in a small bowl until smooth.
08
Remove the sheet pan from the oven and spoon the peanut sauce evenly over the eggplant and chicken thighs.
09
Switch oven to broil and return the sheet pan to the top rack. Broil for 4-5 minutes, watching carefully, until sauce bubbles and edges caramelize slightly.
10
Sprinkle chopped cilantro over the dish and serve hot, optionally with steamed white rice.

From the editor

Cooking tips

Using bone-in, skin-on chicken thighs keeps the meat juicy and adds flavor, while the skin crisps up under broiling.
Cube the eggplant evenly to ensure it cooks through at the same rate as the chicken and caramelizes nicely.
If you prefer a thicker sauce, whisk the peanut butter and coconut milk mixture more vigorously or warm slightly before adding to the pan.
Leftovers keep well refrigerated for up to 3 days; reheat gently to preserve the creaminess of the sauce.

Published June 14, 2026