Smoked Chicken Thigh, Rice Peas and Eggplant Puree

Chef Cassidee Dabney mixes fresh flavors, simple ingredients and great textures for this beautiful and tasty dish.

Grilled Eggplant Puree

2 large eggplant
½ cup standard marinade (garlic, rosemary, thyme and oil blended together)
Additional olive oil for grilling
Salt
Honey vinegar

Peel and slice eggplant into 1” pieces. Toss in marinade and extra oil to coat. Season with salt, and let it weep out for 30 min to 1 hour.
Grill slowly to get a light char. Move eggplant to top rack of grill, cover with pan, and let it slow roast until it is very soft. NOTE: Don’trush this part, the softer the eggplant the nicer the puree.
Puree eggplant thoroughly using a small amount of xanthan gum and only enough water to get a vortex, it shouldn’t take much, if any.
Pass through chinois to strain.
Season with salt and honey vinegar.

Rice Peas and Chicken

Cook rice peas until tender and chill in the cooking liquid.
Reheat the peas in chicken stock with golden raisins, smoked paprika to taste, and garlic butter.
Add smoked chicken thigh pieces. Simmer until warm throughout.
Add a few teaspoons of chopped mint and lime juice, season to taste.
Garnish with crispy fried peas and crispy chicken skin.