MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rainy Day Chicken w/Eggplant Salad
Categories: Poultry, Vegetables, Herbs, Citrus, Cheese
Yield: 4 servings

1/2 c + 1 tb fresh basil leaves
1/2 c + 1 tb fresh mint leaves
1/2 c + 1 tb fresh oregano leaves
1/2 c Fresh lemon juice
+=PLUS=+
1 Whole lemon; halved
1/2 c Olive oil
2 cl Garlic; minced
Salt & fresh ground pepper
4 lb Chicken
1 1/2 lb Mixed eggplants; larger ones
- halved lengthwise
5 oz Pitted kalamata olives;
- lightly smashed
1/2 sm Red onion; thin sliced
1/3 c Ricotta cheese

Set oven @ 425+|F/218+|C.

Mix 1 tablespoon each basil, mint, and oregano with 1/4
cup each lemon juice and olive oil plus the garlic,
salt, and pepper. Rub mixture all over chicken and and
place in an 8" by 11" baking dish; cook chicken until
golden and a thermometer inserted into the thickest part
of the thigh reads 165+|F/74+|C, about 45 minutes. Let
chicken rest 10 minutes before carving.

Meanwhile, heat 2 tablespoons oil in a 12-inch skillet
over medium-high; season eggplants with salt and pepper
and cook until charred all over, 8-10 minutes. Squeeze
whole lemon over eggplant and place in the oven; bake
another 4-5 minutes until eggplants are soft. Remove
from oven and cool slightly.

To serve, toss eggplants with remaining basil, mint,
oregano, lemon juice and olive oil, plus the olives, red
onion, salt, and pepper. Transfer to a serving platter
and dot with ricotta cheese. Serve with chicken.

By: Farideh Sadeghin

Yield: serves 4

RECIPE FROM: https://www.saveur.com

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