Seductive Chicken With Minted Eggplant and Chickpea Salad

Time is always short.  Work. Relax. Eat. Sleep. Work.  Who has time to plan, shop, and cook?  I do.  And out of the goodness of my heart, I’ll do the planning for you and share two tongue tingling recipes. 

Your job is simple.  All you have to do is stop by your favorite grocer on the way home.  When you get home, blast through the door and even before you take off your coat, pop the oven on to 375ºF or 190ºC.  You’ll be able get this exciting, lip smacking meal ready in about 30-45 minutes, depending on how fast you chop. 

Your spouse won’t even have time to complain.  Hey, even Dominoes doesn’t deliver this fast!   

If you’re not married, even better.  You get to impress the man or woman of your naïve dreams.  But first hand a glass of splendid wine to your significant other, or the date you now recognize as a momentary lapse in judgment.  Or do what I did last night and mix a pitcher of Bloody Marys.  That’ll keep the conversation flowing while you prepare to impress.

Oh, yeah, these recipes are especially delicious and if the person you’re cooking for doesn’t like ‘em, either show ‘em the door, or if you’re married, cry and plead for forgiveness.  No problem if you’re the man of the house.  You’re used to begging.

First do the chopping and other prep for the salad.

1 Eggplant, split and then thinly sliced

2 Cans chickpeas, drained, rinsed, and dried

Cherry tomatoes cut in half (your choice how many)

1 Red onion, peeled and thinly sliced.

2 Cloves of garlic, peeled and roughly chopped

- put the sliced onion and garlic in a bowl and marinate with 1/3  cup of seasoned rice vinegar.  Toss the mixture around from time to time.  Add a sprinkle or two of garlic powder.

1 lemon, juiced and part of the rind grated (I use a rough grate)

Small handful of fresh mint, leaves roughly chopped

Handful of sliced almonds (or slivered) browned in a pan with a bit of oil

Olive Oil

Salt, pepper, cayenne pepper as desired

Set the salad makings aside.

Then make the Chicken.

Seductively Simple Chicken

3 Boneless, skinless chicken half- breasts will feed two people

Salt and pepper to taste

Cayenne pepper and powdered Cumin to taste

Olive oil

Yellow corn meal

Use a baking pan (glass or metal) that comfortably holds the chicken, with room to spare.  Slice the chicken breasts in half, lengthwise.  Splash some olive oil in the baking pan and add the chicken.  Season with salt, pepper, cayenne pepper and cumin.  Dust loosely with cornmeal.  Splash with more olive oil and mix everything together by hand.  Pop the chicken in your pre-heated oven and set the timer for 30 minutes.  That’s it for the chicken!

If you’ve got another oven, use it, otherwise let the chicken finish cooking.

Set the cooked chicken breasts aside and cover with foil to keep them warm.  I love warm breasts. 

Reset the oven for broil.

 Putting together the Minted Eggplant and Chickpea Salad

Sliced Eggplant popped in the oven

Splash some olive oil on a large baking sheet/pan and spread the sliced eggplant evenly. Splash more olive oil over the eggplant.  Place the pan under the broiler and let the eggplant get golden brown.  Flip the slices and brown the other side. Remove the eggplant and put the slices in a large bowl.

Put the chickpeas on the same baking sheet/pan you used for the chicken, then put the chickpeas under the broiler until they are golden brown.  Add the chickpeas to the eggplant bowl.

Don’t drain the onions and garlic, just add them to the bowl, along with the tomatoes, and mint.   Splash on some olive oil, all the lemon juice and grated rind.  Add the seasonings and mix well.  Sprinkle the toasted almonds over the top.

Bout time to top-off the wine glasses, don’t ya think?  Salude! Prost! Cheers!

Here’s a conundrum.  If the stomach is the way to a man’s heart, what’s the way to a woman’s heart?   Look for the answer in your next life.