Moroccan Spiced Chicken

Ingredients

• 1 Lemon
• 2 Roma Tomatoes
• 2 Parsley Sprigs
• 2 Garlic Cloves
• 2 Boneless Skinless Chicken Breasts
• 2 tsp. Ras El Hanout
• 1 Eggplant
• 1 ½ oz Mayonnaise
• Olive Oil
• Salt Pepper
• ratios vary widely, but it commonly
• includes cumin, coriander,
• cinnamon, ginger, and turmeric.
• Halve lemon. Quarter one half and juice other
• half. Halve Roma tomatoes lengthwise. Stem and
• coarsely chop parsley. Mince garlic. Rinse chicken
• breasts, pat dry, and season both sides with ¼ tsp.
• salt and ras el hanout.

Instructions

1. 1

   Cook Within: The recipe asks you to score a diamond pattern into the eggplant with a knife. This helps eggplant cook quicker and creates a professional presentation. You can skip this part if you wish, but you may need to cook eggplant for a few extra minutes. Ras el hanout is Arabic for “head of the shop,” implying that it’s a blend of top-notch spices. Ingredients and ratios vary widely, but it commonly includes cumin, coriander, cinnamon, ginger, and turmeric.

2. 2

   Prepare the Ingredients: Halve lemon. Quarter one half and juice other half. Halve Roma tomatoes lengthwise. Stem and coarsely chop parsley. Mince garlic. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ras el hanout.

3. 3

   Cook the Chicken: over medium heat. Add 2 tsp. olive oil and chicken to hot pan. Cook 4-5 minutes on one side, or until brown. Flip chicken and cook 4-6 more minutes, or until chicken reaches a minimum internal tem- perature of 165 degrees. Remove from pan and let

4. 4

   Prepare the Eggplant: Halve eggplant lengthwise. Cut diagonal slits ¼” deep into cut side of eggplant, about ½” apart. Turn eggplant 45 degrees and repeat to create a diamond pattern. Rub each eggplant half with 1 Tbsp. olive oil side down. Place tomatoes cut side up on other side and drizzle with ½ tsp. olive oil and ¼ tsp. salt.

5. 5

   Combine mayonnaise, 1 Tbsp. lemon juice, half the: garlic, 2 tsp. olive oil, ¼ tsp. pepper, and a pinch of desired. Cut roasted tomatoes into ¼” dice. Broil the Vegetables or until tomatoes are charred and tender. Remove tomatoes to a plate and let cool. Flip eggplant and season with ½ tsp. salt and ¼ tsp. pepper. Return to broiler and cook 2-4 minutes, or until dark brown and fork tender. Remove from broiler and set aside. Watch food in broiler closely, as heat power varies from broiler to broiler.

6. 6

   Plate the Dish: Place eggplant on a plate and top with tomatoes. Slice chicken into ½” slices and place next to egg- plant. Garnish with parsley and lemon wedges. Serve garlic sauce on side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Don’t Text and Broil! Watch food in broiler closely. Timing given is a guideline, but each broiler is different and cooks food at different rates. • Some can’t get enough garlic, and others prefer a lighter touch. Feel free to use only one clove for making sauce if the recipe before you start–we promise it will be time • Preheat the broiler