Cumin-Lime Chicken with Roasted Eggplant Cream and Almond Green Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a baking tray cut side up, score the flesh lightly, and brush it with 1 tablespoon olive oil. Rub 2 garlic cloves over the flesh, add 1/4 teaspoon salt and a little black pepper. Roast for 25 to 30 minutes, until very tender and golden.

2. 2

   While the eggplant roasts, pat the chicken dry with paper towels. Toss it with 1 tablespoon olive oil, the lime zest, 4 tablespoons lime juice, 1 1/2 teaspoons ground cumin, the sweet paprika, dried oregano, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 minced garlic clove. Let it rest for 10 minutes.

3. 3

   When the eggplant is ready, let it cool for 5 minutes. Scoop out the flesh and place it in a processor or blender with the Greek yogurt, 1/2 teaspoon ground cumin, 1 tablespoon lime juice, and 1 tablespoon chopped parsley. Blend until smooth and creamy. Adjust with an extra pinch of salt if needed and keep warm.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the chicken for 4 to 5 minutes per side, until golden and it reaches an internal temperature of 74 °C / 165 °F. Transfer to a plate and let it rest for 5 minutes.

5. 5

   In the same skillet, reduce to medium heat. Add the butter and sliced almonds, and toast for 1 minute, stirring constantly. Add the green beans, the remaining minced garlic clove, 1 tablespoon water, the rest of the salt, and a pinch of black pepper. Cook for 4 to 6 minutes, stirring, until the green beans are tender but still crisp.

6. 6

   To serve, spread the roasted eggplant cream onto the plates. Place the cumin-lime chicken on top, add the almond green beans on the side, and finish with the remaining fresh parsley over everything.