March 2005 Paper Chef - On The Road!

I haven't ever participated in Paper Chef, but promised myself I'd take a swing this month. Of course, I had to pick what I think it the most challenging month to start! (Basically, one of the ingredients it totally out of season...hmph).

The Ingredients:
Eggplant, Chocolate, Stale Bread & Pomegranate

The Dish:
Cocoa-Pomegranate Roast Chicken with Eggplant Stuffing

The Outcome:
This turned out surprisingly well. The cocoa lends a deep, earthy flavor to the rub, while the pomegranate keeps things tangy. Marjoram seemed like the natural "herb" seasoning for this, but it could also be interesting with oregano.

I loved the stuffing, which only improved with a couple of minutes under the broiler to crisp things up.

Eggplant Stuffing

• 1 medium-large eggplant, diced
• 2 tbsp unsalted butter
• 1 large onion, finely diced
• 1 day-old ciabatta loaf, cut into 1/2" cubes
• 2 tbsp chicken stock
• 1/2 tbsp unsweetened cocoa powder
• 2 sprigs fresh marjoram, chopped fine

1. Place the eggplant into a roasting dish and season liberally with salt & pepper, and drizzle with olive oil. Roast in a 425° for 20-30 minutes, stirring as needed.
2. Meanwhile, melt the butter in a dutch oven and allow to foam slightly. Add the onions, and cook on medium-high heat until the onions are soft, translucent and just beginning to caramelize.
3. Add the bread to the onions, tossing to coat; moisten the whole lot with the chicken stock, then add in the roasted eggplant.
4. Add the cocoa powder, marjoram and season to taste with salt & pepper. Set aside.

Cocoa-Pomegranate Roast Chicken

• 1  3.5 - 4lb free-range or kosher chicken
• 1 tbsp cocoa powder
• 1/2 tsp ancho chile powder
• 1/4 tsp cinnamon
• 1 tsp muscovado or other dark brown sugar
• 1/2 tsp dried marjoram
• 1-2 tbsp pomegranate syrup
• 1/2 cup pomegranate seeds

1. Preheat oven to 450°. If using a kosher bird, be sure to rinse it thoroughly to remove excess salt. Remove giblets, pat dry, and set aside.
2. In a mortar & pestle, mix together the cocoa, ancho, cinnamon, sugar and marjoram. Transfer to a glass bowl, and slowly start incorporating the pomegranate syrup until you have a rich, dark brown paste the consistency of thick cake batter.
3. Rub both the inside and outside of the bird with paste. Gently smear some paste under the breast skin.
4. Roast the chicken, breast-side down for 20 minutes at 450°. Remove, and reduce the oven to 325°.
5. Stuff the cavity with the eggplant-bread mixture, and return to the roasting pan, this time breast-up. Cook another 45 minutes or until the juices run clear and your meat thermometer reads 160°.
6. Brush the skin lightly with a 1:1 ratio of pomegranate syrup to water, and broil until crispy, just a minute or two.
7. Garnish with fresh pomegrate seeds and serve.

Comments

[Lyn]

Wow. That sounds great! Way to go with those ingredients!

[Amy]

If you don't win, I will demand a recount! This recipe sounds like a real winner, I love the idea or using pomegranate and cocoa.

[Barbara]

I like what you did with the ingredients - especially the stuffing.

[Sasha]

Sounds yummy. was the chocolate very noticeable? or did it just serve as a background to round out the flavors? mmmm.

[Fatemeh]

Sasha -
I think more that being able to immediately taste "chocolate", you tasted something earthy and warm. Then, thinking about it for a minute, you kind of go, "Woah. That's chocolate!"

BTW - C had leftovers for dinner last night while I was at Tablespoon, and said he thought it was really great the 2nd day.

[daffy]

i think the beauty of paper chef is looking at other people's recipes and going 'woah, why didnt i think of that???'
=) this sounds REALLY good...

[Moira]

Great entry, Fatemeh! You are a very clever cook, indeed.

[Sam]

I just love the simplicity of this recipe. it's a winner! Congratulations.
Just to let you know, the results have just been posted .
-Sam

[Samer]

Congrats, Fatemeh! A really good sounding recipe, certainly good enough to make me want to make it (and I'm not the biggest fan of eggplant).

Cheers!

Samer

[raspberry sour]

Congratulations Fatemeh! Your chicken is inspiring. I'll have to make my own one of these days.

[Owen]

Congratulations. Also, I forgot - you get a fancy shiny Paper Chef icon for your very own - it is waiting over at www.tomatilla.com for you. In the recent hectic shuffle, I forgot to get it done, so there it is a little belatedly...

Also, I believe that the 'prize' this time around is that you get to be judge next time! If you really don't want to, let me know and I'll find another victim, but I really hope you do. It is the first Friday of the month that the competition starts which means...it will start April 1st next time! Entries will be due in by the 4th and then you get a few days to decide which recipe you liked the best. OK?