Moroccan-Style Rice Pilaf With Roasted Eggplant And Almonds and Spiced Garlic-Lime Chicken Breast

• 1 whole Small Eggplant, Or 4 Small Indian Eggplants, Small Cubes
• 1 cup Cherry Tomatoes, Halved
• 1 Tablespoon Red Wine Vinegar
• 5 Tablespoons Olive Oil, Divided
• 2 Tablespoons Sea Salt, Divided
• 1 teaspoon Freshly Ground Black Pepper, Divided
• 1- 1/2 cup Basmati Rice, Unrinsed
• 4 cloves Garlic, Chopped, Divided
• 2- 1/4 cups Water
• 1/4 cups Dried Plums (prunes), Soaked And Chopped
• 1/4 cups Toasted Almonds, Chopped
• 1 Tablespoon Fresh Mint, Chopped
• 1 Tablespoon Fresh Parsley, Chopped
• 1 Tablespoon Fresh Cilantro, Chopped Plus Few Leaves For Garnish
• 1/4 teaspoons Ground Cinnamon
• 2 whole Limes, Divided (1 Cut Into 6 Wedges, 1 Juiced And Zested)
• 2 whole Chicken Breasts, Skin-on And With The Bone
• 1/4 teaspoons Paprika
• 1/2 teaspoons Ground Cumin
• 1/4 whole White Onion, Thinly Sliced

1. Preheat oven to 400 degrees F. Line 2 baking sheets with foil.
2. Toss together the cubed eggplant and halved cherry tomatoes with the red-wine vinegar, 1 tablespoon of the olive oil, 1 tablespoon of salt and 1/2 teaspoon of pepper.
3. Roast for about 40 minutes, stirring about halfway through to prevent burning, until tender and golden.
4. While eggplant and tomatoes roast, prepare the basmati rice by placing a medium pot over medium heat and adding 2 tablespoons of olive oil.
5. Once warm, add 1 chopped garlic clove and stir for just a moment until fragrant.
6. Next add the rice and stir for 1-2 minutes to toast.
7. Add 1 teaspoon of salt, and then the water.
8. Cover, reduce heat to medium-low and allow to simmer until cooked, about 15-20 minutes.
9. Once cooked, let sit for 5 minutes and then fluff with a fork.
10. Once roasted, add the eggplant/tomatoes to a large bowl, then add the cooked rice.
11. Next add the chopped prunes, almonds, chopped mint, parsley, cilantro, cinnamon, and a squeeze of 2 lime wedges.
12. Fold all ingredients together, and adjust salt and pepper, if necessary, to taste.
13. Keep warm.
14. (Note: the following chicken can be prepared simultaneously while roasting eggplant/cherry tomatoes, if desired.)
15. Prepare chicken breasts by patting dry and gently pulling skin partially away from meat to create a pocket.
16. In a small ramekin, whisk together the remaining 3 cloves chopped garlic, the juice and zest of 1 lime, 1 1/2 tablespoons of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
17. Add this under the skin of the chicken.
18. Rub the outside of chicken with paprika, cumin, the remaining 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/2 tablespoon of olive oil.
19. Place onto foil-lined baking sheet and roast for about 40-45 minutes until golden and juices run clear.
20. Allow chicken to rest for about 10 minutes, then gently pull the bone from the meat to remove.
21. Slice each breast into 6 pieces, 3 slices per person.
22. Plate the rice pilaf with the roasted chicken, and garnish with a few cilantro leaves, a lime wedge and a few white onion slices.

eggplant, cherry tomatoes, red wine vinegar, olive oil, salt, freshly ground black pepper, basmati rice, garlic, water, fresh mint, fresh parsley, fresh cilantro, ground cinnamon, whole limes, chicken breasts, paprika, ground cumin, white onion

Taken from tastykitchen.com/recipes/main-courses/moroccan-style-rice-pilaf-with-roasted-eggplant-and-almonds-and-spiced-garlic-lime-chicken-breast/ (may not work)