Chicken – 20m in simmering water, then take out of the bag, pat dry with paper towel, then into a 450F degree oven to crisp the skin for 12-15 minutes.
Chickpea – 15m (discard as much liquid in the bag as possible after cooking, or use a slotted spoon to plate)
Eggplant puree – 10m
- Cut open the bag of eggplant puree, and place on the plate using any fashion you see fit. Here we have a reference guide to different methods, and how to plate them; https://www.caciopepemeals.com/pages/plating
- Cut open the bag of chickpeas, remove as much liquid from the bag before plating, or use a slotted spoon to place the chickpea mix on top of the puree.
- Place the chicken on top of the chickpeas. You have the choice whether you serve it as one whole piece, or whether you slice the piece into two, and serve it as a couple of medallions.