Zaatar Chicken with Cauliflower Tahini Cream, Roasted Eggplant and Warm Minted Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a sheet pan with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a bowl, mix 1 tablespoon zaatar, the lemon zest, 1 tablespoon lemon juice, 2 tablespoons olive oil, 2 minced garlic cloves, salt, and black pepper. Rub this mixture over the chicken breasts and let them rest while you prepare the vegetables.

3. 3

   Place the cauliflower in a pot with enough water to barely cover it. Add the whole garlic clove and cook over medium heat for 10 to 12 minutes, until the cauliflower is very tender. Drain well.

4. 4

   Meanwhile, toss the eggplant with 1 tablespoon olive oil, the remaining 1 tablespoon zaatar, 1/2 teaspoon ground cumin, and a pinch of salt. Spread on the sheet pan and roast at 220 °C / 425 °F for 22 to 25 minutes, turning halfway through, until golden and tender.

5. 5

   For the cream, blend the cooked cauliflower with the cooked garlic, tahini, water, 1 tablespoon lemon juice, the remaining 1/2 teaspoon ground cumin, and a pinch of salt. Blend until silky smooth. Add a little more water if needed to adjust the texture.

6. 6

   Heat a large skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes per side, until golden and cooked through. If preferred, check that the center reaches 74 °C / 165 °F. Remove and let rest for 5 minutes.

7. 7

   In the same skillet, add the cucumber and sauté for 2 to 3 minutes with the red pepper flakes, just until warmed through and slightly softened while still holding its shape. Turn off the heat and toss with the fresh mint and fresh parsley.

8. 8

   To serve, spread the cauliflower tahini cream onto plates. Top with sliced chicken, add the roasted eggplant and the warm herbed cucumber. Finish with a few extra drops of lemon juice if desired.