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

Preheat oven to 400ºF. Line 2 baking sheets with foil.

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. Roast for about 40 minutes, stirring about halfway through to prevent burning, until tender and golden.

While eggplant and tomatoes roast, prepare the basmati rice by placing a medium pot over medium heat and adding 2 tablespoons of olive oil. Once warm, add 1 chopped garlic clove and stir for just a moment until fragrant. Next add the rice and stir for 1-2 minutes to toast. Add 1 teaspoon of salt, and then the water. Cover, reduce heat to medium-low and allow to simmer until cooked, about 15-20 minutes. Once cooked, let sit for 5 minutes and then fluff with a fork.

Once roasted, add the eggplant/tomatoes to a large bowl, then add the cooked rice. Next add the chopped prunes, almonds, chopped mint, parsley, cilantro, cinnamon, and a squeeze of 2 lime wedges. Fold all ingredients together, and adjust salt and pepper, if necessary, to taste. Keep warm.

(Note: the following chicken can be prepared simultaneously while roasting eggplant/cherry tomatoes, if desired.)

Prepare chicken breasts by patting dry and gently pulling skin partially away from meat to create a pocket. 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. Add this under the skin of the chicken. 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.

Place onto foil-lined baking sheet and roast for about 40-45 minutes until golden and juices run clear. Allow chicken to rest for about 10 minutes, then gently pull the bone from the meat to remove. Slice each breast into 6 pieces, 3 slices per person.

Plate the rice pilaf with the roasted chicken, and garnish with a few cilantro leaves, a lime wedge and a few white onion slices.