Spiced Chicken with Eggplant-Olive Ragout over Saffron Cauliflower

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a bowl, mix 1 tablespoon (15 ml) olive oil, ground cumin, sweet paprika, ground cinnamon, half of the dried oregano, lemon zest, half of the salt, and black pepper. Rub the chicken breasts with this mixture and let them rest for 10 minutes.

3. 3

   Place the eggplant and red bell pepper on a baking tray. Add 1 tablespoon (15 ml) olive oil and a pinch of salt, toss well, and roast for 18 minutes at 200 °C / 400 °F, stirring halfway through.

4. 4

   Meanwhile, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Sauté the onion for 4 minutes. Add the garlic and cook 1 minute more.

5. 5

   Stir the crushed tomato, green olives, remaining dried oregano, lemon juice, and chicken broth into the skillet. Add the roasted eggplant and red bell pepper once ready. Cook the ragout over medium-low heat for 8 minutes, until slightly thickened.

6. 6

   In a small bowl, steep the saffron threads in 1 tablespoon of hot broth for 2 minutes. Heat a wide skillet over medium heat and cook the riced cauliflower with the infused saffron, a pinch of salt, and 2 tablespoons of water for 5 to 6 minutes, stirring, until tender but still fluffy.

7. 7

   Heat an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side. Transfer the skillet to the oven and finish cooking for 8 to 10 minutes at 200 °C / 400 °F, until the chicken is fully cooked.

8. 8

   Turn off the heat under the ragout and stir in the chopped fresh parsley. Adjust salt and pepper if needed.

9. 9

   To serve, divide the saffron cauliflower among plates, place one chicken breast on top, and finish with the eggplant, tomato, and olive ragout.