Jasmine rice with pomegranate-ginger glazed chicken, sautéed eggplant and herbed sesame yogurt

Instructions

1. 1

   1. Place the jasmine rice in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12-14 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 10 minutes.

2. 2

   2. While the rice cooks, mix the pomegranate molasses, 45 ml (3 tbsp) soy sauce, honey, half of the grated ginger, half of the garlic, toasted sesame oil, and red pepper flakes in a bowl.

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   3. Season the chicken with 2 g (about 1/2 tsp) salt and black pepper. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the chicken for 5-6 minutes, stirring, until well seared.

4. 4

   4. Pour the pomegranate mixture over the chicken and cook for 4-6 minutes more, stirring frequently, until the glaze thickens and the chicken is fully cooked. Internal temperature should reach 74°C / 165°F. Keep warm.

5. 5

   5. In another large skillet, heat the remaining 15 ml (1 tbsp) vegetable oil over medium-high heat. Add the eggplant with the remaining garlic, 15 ml (1 tbsp) soy sauce, and 15 ml (1 tbsp) lime juice. Sauté for 8-10 minutes until the eggplant is tender and golden. If needed, add 2-3 tbsp water to help soften it without burning.

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   6. In a small bowl, combine the plain yogurt with the remaining ginger, 15 ml (1 tbsp) lime juice, half of the cilantro, half of the scallions, and 9 g (1 tbsp) sesame seeds. Stir until creamy.

7. 7

   7. Fluff the cooked rice with a fork and divide it among 4 bowls. Top with the sautéed eggplant and glazed chicken.

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   8. Finish each serving with spoonfuls of the herbed yogurt, the remaining scallions, the remaining cilantro, and the rest of the sesame seeds. Serve immediately.