Warm Bowl of Smoked Red Pepper Chicken with Scallion Rice, Golden Eggplant and Mint Yogurt Cream

Instructions

1. 1

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

2. 2

   In a blender or food processor, combine the roasted red pepper, 2 garlic cloves, smoked paprika, cumin, lemon zest, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, and black pepper until you get a thick marinade.

3. 3

   Place the chicken in a bowl, add the smoked red pepper marinade, and mix well. Let it rest while you prepare the other components, about 10 to 15 minutes.

4. 4

   Spread the eggplant on the sheet pan. Toss it with 15 ml (1 tbsp) olive oil and 2 g (1/4 tsp) salt. Roast at 220 °C / 425 °F for 22 to 25 minutes, flipping halfway, until golden and tender.

5. 5

   Meanwhile, rinse the rice until the water looks less cloudy. Add it to a pot with the water, the white parts of the scallions, the remaining minced garlic clove, 2 g (1/4 tsp) salt, and 5 ml (1 tsp) olive oil. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed.

6. 6

   Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and mix in the green parts of the scallions.

7. 7

   In a small bowl, stir together the Greek yogurt, mint, honey, and a pinch of salt until smooth. Chill until ready to use.

8. 8

   Heat a large skillet over medium-high heat. Cook the marinated chicken for 8 to 10 minutes, stirring occasionally, until fully cooked and lightly caramelized at the edges.

9. 9

   Toast the pumpkin seeds in a small skillet for 2 to 3 minutes over medium heat, stirring, until fragrant.

10. 10

    Assemble each bowl with a base of scallion rice, then add the golden eggplant and smoked red pepper chicken. Spoon over the mint yogurt cream and finish with pumpkin seeds and fresh parsley.