Cumin Chicken with Zucchini Ribbons, Golden Eggplant and Lemon Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a sheet pan and toss it with 1 tablespoon olive oil, half of the oregano, 1/4 teaspoon salt, and a pinch of black pepper.

2. 2

   Roast the eggplant for 20 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

3. 3

   Meanwhile, pat the chicken breasts dry with paper towels. Season them with the ground cumin, sweet paprika, the remaining oregano, 1/2 teaspoon salt, and half of the black pepper.

4. 4

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 3 to 4 minutes per side until nicely browned. Lower the heat to medium and cook 4 to 6 minutes more, or until cooked through in the center. Remove and let rest for 5 minutes before slicing.

5. 5

   In a bowl, combine the tahini, plain Greek yogurt, lemon juice, 2 garlic cloves, water, 1/4 teaspoon salt, and a little black pepper. Whisk until smooth. Stir in half of the fresh parsley.

6. 6

   Heat the remaining 1 tablespoon olive oil in another skillet over medium heat. Add the remaining garlic clove and cook for 20 seconds. Add the zucchini ribbons, a pinch of salt, and the rest of the black pepper. Sauté for 2 to 3 minutes, just until tender but still slightly firm.

7. 7

   Slice the chicken into thick strips. Divide the zucchini ribbons among the plates, add the roasted eggplant, and arrange the chicken on top.

8. 8

   Finish with the lemon tahini sauce and the remaining fresh parsley over everything. Serve immediately.