Mediterranean Chicken Breast With Eggplant Tagine

Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver of The Marine Room share a healthy recipe featured at a cooking demonstration event presented by the Women’s Health Center at Sharp Grossmont Hospital.

Chef Bernard and Chef Ron
Executive Chef Bernard
Guillas (right) and Chef
de Cuisine Ron Oliver

Mediterranean Chicken Breast With Eggplant Tagine

Mediterranean Chicken Ingredients

  • 1 tablespoon grapeseed oil
  • 4 8-ounce chicken breasts, with wing bone
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup sliced leeks, white part only, washed
  • 1/2 cup diced vine ripened tomatoes
  • 12 Kalamata olives, pitted, chopped
  • 1/3 cup marsala wine
  • 1/4 cup chicken stock
  • Pinch saffron threads
  • 1 tablespoon chopped oregano leaves
  • 1 tablespoon extra-virgin olive oil
  • 4 sprigs oregano

Directions
Add grapeseed oil to large skillet over medium-high heat. Season chicken with salt and pepper. Sear, skin-side down, until golden brown. Turn. Cook two minutes. Add leeks, tomatoes, olives and marsala to skillet. Lower heat to medium. Cook one minute. Add chicken stock and saffron. Sprinkle chicken with oregano. Cover. Cook five minutes or until chicken is cooked through. Remove chicken from pan. Keep warm. Bring to simmer. Season with salt and pepper. Transfer to serving dish. Arrange chicken atop. Drizzle with extra virgin olive oil. Garnish with oregano sprigs.

Eggplant Tagine Ingredients

  • 1 tablespoon grapeseed oil
  • 1 cup diced red onion
  • 6 cups ½-inch diced peeled eggplant
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 teaspoon paprika
  • 1 tablespoon grated ginger
  • 1 teaspoon cumin seeds
  • 2 cups tomato juice
  • 2 lemons, zested, juiced
  • 2 pinches saffron threads
  • 1 cup garbanzo beans
  • 1/4 cup dark raisins
  • 1/3 cup green olives, pitted, quartered
  • 1/4 cup toasted almonds, whole
  • 6 sprigs cilantro

Directions
Add grapeseed oil to large, deep skillet over medium heat. Add onion, eggplant, salt, pepper, garlic, paprika, ginger and cumin. Cover. Cook five minutes, stirring often. Add tomato juice, lemon juice, lemon zest and saffron. Fold in garbanzo beans. Simmer 20 minutes or until liquid coats eggplant, stirring often. Fold in raisins and olives. Transfer to tagine dish. Cover with tagine lid to keep warm. Before serving, garnish with almonds and cilantro sprigs.

Serves 4.

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For More Information
To learn more about Sharp’s nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277). Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.