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1
Preheat oven to 400 degrees F. Line 2 baking sheets with foil.
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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.
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3
Roast for about 40 minutes, stirring about halfway through to prevent burning, until tender and golden.
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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.
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5
Once warm, add 1 chopped garlic clove and stir for just a moment until fragrant.
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6
Next add the rice and stir for 1-2 minutes to toast.
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7
Add 1 teaspoon of salt, and then the water.
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8
Cover, reduce heat to medium-low and allow to simmer until cooked, about 15-20 minutes.
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9
Once cooked, let sit for 5 minutes and then fluff with a fork.
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10
Once roasted, add the eggplant/tomatoes to a large bowl, then add the cooked rice.
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11
Next add the chopped prunes, almonds, chopped mint, parsley, cilantro, cinnamon, and a squeeze of 2 lime wedges.
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12
Fold all ingredients together, and adjust salt and pepper, if necessary, to taste.
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13
Keep warm.
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14
(Note: the following chicken can be prepared simultaneously while roasting eggplant/cherry tomatoes, if desired.)
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15
Prepare chicken breasts by patting dry and gently pulling skin partially away from meat to create a pocket.
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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.
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17
Add this under the skin of the chicken.
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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.
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19
Place onto foil-lined baking sheet and roast for about 40-45 minutes until golden and juices run clear.
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20
Allow chicken to rest for about 10 minutes, then gently pull the bone from the meat to remove.
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21
Slice each breast into 6 pieces, 3 slices per person.
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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.
