Mediterranean Baked Chicken

Ingredients

• 4 6-8 ounce boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 pound eggplant, cut into 1/2 inch pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground fenugreek
• 1 14.5 ounce can diced tomatoes, drained
• 1 1/2 cups chicken broth
• 1 cup fine grind bulgar
• 2 teaspoons curry powder
• 1/4 cup minced fresh cilantro
• 4 ounces (4 cups) baby spinach
• Lime wedges

Steps

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium high heat until just smoking. Add chicken and brown on 1 side, about 5 minutes; transfer to large plate.
2. Add remaining 1 tablespoon oil, eggplant, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty pot and cook over medium heat until vegetables are softened and beginning to brown, 5-7 minutes. Stir in garlic, coriander, and fenugreek and cook until fragrant, about 30 seconds. Stir in tomatoes. Nestle chicken, browned side up, and any accumulated juices into pot. Reduce heat to low, cover, and simmer gently until chicken registers 160 degrees, 12-15 minutes.
3. While chicken cooks, whisk broth, bulgur, curry powder, and 1/2 teaspoon salt together in large bowl. Microwave, covered, until bulgur is tender and has absorbed all liquid, about 5 minutes. Fluff bulgur with fork, stir in 2 tablespoons cilantro, and cover with aluminum foil to keep warm.
4. Transfer chicken to platter and cover with foil to keep warm. Stir spinach into eggplant mixture left in pot and cook over medium heat, stirring occasionally, until spinach is wilted and tender, about 3 minutes. Season with salt and pepper to taste and sprinkled with remaining 2 tablespoons cilantro. Serve with lime wedges.

Source

“One-Pan Wonders,” American’s Test Kitchen