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.