Rosemary Olive Chicken with Roasted Eggplant and Lemony White Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a sheet pan and toss with 1 tablespoon olive oil, half of the smoked paprika, the dried oregano, 1/4 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the eggplant roasts, pat the chicken breasts dry and season them with the remaining smoked paprika, ground cumin, half of the fresh rosemary, 1/2 teaspoon salt, and black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until lightly browned. Add 60 ml (1/4 cup) chicken broth, reduce the heat to medium, cover, and cook for 6 to 8 minutes more, until the center reaches 74 °C / 165 °F. Remove the chicken and let it rest.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil, the red onion, and the garlic. Cook for 3 minutes over medium heat, stirring, until the onion softens slightly.

5. 5

   Add the white beans, green olives, remaining fresh rosemary, lemon zest, 3 tablespoons lemon juice, and the remaining 60 ml (1/4 cup) chicken broth. Cook for 4 to 5 minutes over medium heat until the beans are heated through and the liquid reduces slightly. Adjust with the remaining salt and black pepper.

6. 6

   Add the roasted eggplant to the skillet and fold gently so it does not fall apart. Sprinkle in the fresh parsley and cook 1 minute more to blend the flavors.

7. 7

   Serve a bed of eggplant and beans on each plate. Top with the rested chicken and, if desired, add a little extra lemon juice just before serving.