Recipes: 02.01.18

Seasons by the Sea: An Old Tool Is New Again

Roasted Crisp-Topped Eggplant With Chickpeas

This recipe turned out very well and took very little time to make. It is adapted from “Sheet Pan Suppers” by Molly Gilbert.

Serves six.

 

2 cans (15 oz. each) chickpeas, rinsed and drained

1 28-oz. jar marinara sauce

1 large or 2 small eggplants, stemmed and sliced into half-inch-thick rounds (about 11/4 lbs.)

1/4 olive oil, plus 3 Tbsp. for topping

1 tsp. salt

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1/2 tsp. fresh rosemary leaves chopped

1 tsp. fresh thyme leaves, chopped

1/2 tsp. black pepper

1 tsp. herbes de Provence

2 Tbsp. chopped garlic

 

Preheat oven to 425. Line a sheet pan with foil or parchment paper.

In bowl, stir together the chickpeas and marinara sauce, then spread this onto baking sheet.

Arrange eggplant slices on top of the chickpeas, overlapping them slightly. Drizzle eggplant with a quarter cup of olive oil and sprinkle with half a teaspoon of the salt. Cover loosely with foil and bake until eggplant has softened, about 30 minutes.

Meanwhile, combine breadcrumbs with Parmesan, three tablespoons olive oil, remaining salt, and herbs. When eggplant is done, remove from oven, take off the foil, and top with the breadcrumb mixture. Roast uncovered, rotating the pan halfway, until eggplant is tender and breadcrumbs are browned, approximately another 20 to 25 minutes. Serve hot.

 

Curried Chicken With Cauliflower, Apricots, and Olives

This recipe from the same book is a variation on the Silver Palate’s iconic chicken Marbella.

Serves four to six.

 

8 boneless, skinless chicken thighs, about 2 lbs. total

4 Tbsp. olive oil

4 tsp. curry powder

1/4 tsp. cayenne pepper

1/2 tsp. cinnamon

1 tsp. smoked paprika

1 Tbsp. apple cider vinegar

1 tsp. kosher salt

1 head cauliflower, cut into florets

3/4 cup dried apricots, chopped, soaked in hot water for 5 minutes, then drained

1 cup pitted green olives, halved

 

Combine chicken thighs with two tablespoons olive oil, two teaspoons curry powder, cayenne, half a teaspoon of the paprika, cinnamon, vinegar, and half a teaspoon of salt in a large Ziploc bag. Seal bag and mush gently to coat the chicken with other ingredients. Marinate in refrigerator at least 45 minutes or overnight (overnight is always better).

When ready to cook, preheat oven to 425. Line a sheet pan with parchment paper.

Place cauliflower on sheet pan and add remaining two tablespoons oil, two teaspoons curry power, half-teaspoon paprika, and half-teaspoon salt. Toss to coat. Scatter apricots and olives over cauliflower, toss again, and spread out in single layer.

Remove chicken thighs from marinade and place on top of cauliflower, spacing evenly apart. Roast, rotating pan halfway through, until cauliflower is slightly charred and chicken is cooked through, about 45 minutes. Serve with couscous.