Mediterranean chicken with artichokes

Ingredients:
1 onion, diced
3 garlic cloves, minced
mushrooms, sliced
12 cherry tomatoes, halved
1 can artichoke hearts, quartered
4 chicken breasts, sliced
frresh spinach, a couple of handfuls
1 tbsp balsamic vinegar
1 tsp dried mint
1 tsp orgenao
2 tbsp fresh basil, chopped for garnish
salt and pepper to taste

In a large skillet over medium heat, add 1 tbsp of oil and brown the chicken slices. Set aside.
In the same skillet, add the onions, and saute for 4 mn.
Add the minced garlic and saute for another minute.
Add the sliced mushrooms and cook for 5-7 mn until golden. Add salt and pepper.
Add 1 tbsp of olive oil and 1 tbsp of balsamic vinegar to the skillet and toss in the cherry tomatoes and the artichokes. Sprinkle the mint and oregano, and stir.
Next add the chicken and spinach to the pan, stir and cook for 2 mn. Add more salt if needed.
Serve hot garnished with fresh basil.

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Eggplant and zucchini bulgur pilaf

Ingredients:
1 kg eggplant cubed
1/2 kg zucchini cubed
1 onion chopped
4 garlic cloves minced
1 tsp tomato paste
4 tomatoes chopped
2 cups coarse bulgur
4 cups water
1 tsp paprika
1 tsp cumin
salt and pepper

Heat oil in a pot and saute the eggplant cubes. When browned, set aside.
Saute in the same pot the zucchini cubes, then set aside.
In the same pot, saute the onion, then the garlic.
Add the tomatoes, and the tomato paste, the spices, salt and pepper and let cook for 5 mn.
Add the bulgur, eggplants, zucchinis and water. Toss to combine.
Cover the pot and allow to cook on low heat for about 25 mn or until bulgur absorbs the water.

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