Saffron-Yogurt Roasted Chicken with Smoked Eggplant Purée

Grind 1 g saffron threads with a pinch of salt. Pour 30 ml of warm water over the saffron and let it steep for 10 minutes to release its vibrant color and aroma.

In a large mixing bowl, whisk together 400 g Greek yogurt, the steeped saffron water, the finely grated zest and juice of 2 lemons, 6 minced garlic cloves, 5 g ground cumin, 5 g ground coriander, 10 g sweet paprika, 2 g ground cardamom, 15 ml olive oil, 15 g salt, and 5 g black pepper.

Spatchcock the two whole chickens (3.3 kg total) by cutting along both sides of the backbones with kitchen shears and removing them. Flatten the chickens by pressing firmly down on the breastbones. Pat the skin completely dry with paper towels (do not wash).

Thoroughly coat both chickens with the saffron-yogurt marinade, working it under the skin of the breasts and thighs. Place in a non-reactive dish, cover tightly, and refrigerate for 24 hours.

Prick 1.5 kg globe eggplants all over with a fork. Line the bottom of a large, heavy Dutch oven with heavy-duty aluminum foil and place 50 g hickory wood chips on top of the foil. Set a wire rack directly over the chips and arrange the eggplants on the rack.

Cover the Dutch oven tightly with a lid, wrapping the lid joint with foil to seal in the smoke. Heat on high on the stovetop for 10 minutes until smoke builds, then reduce heat to low and smoke/cook for 35 minutes until the eggplants are completely collapsed and tender.

Carefully remove the eggplants, let them cool slightly, then split them open and scoop out the smoky flesh, discarding the charred skins.

In a saucepan, heat 20 ml olive oil over medium heat. Whisk in 20 g flour and cook for 2 minutes. Slowly whisk in 150 ml whole milk to create a smooth béchamel. Stir in the smoked eggplant flesh, 2 minced garlic cloves, a pinch of ground nutmeg, 5 g salt, and 2 g white pepper. Mash with a wooden spoon or process with an immersion blender for 2 minutes until silky but slightly textured, then keep warm.

Preheat your oven to 150°C. Remove the chickens from the marinade, scraping off any heavy excess. Place the chickens skin-side up on a wire rack set inside a large sheet pan. Roast for 45 minutes until the internal temperature of the breast reaches 63°C.

While the chicken is roasting, whisk together 45 ml pomegranate molasses and 30 ml honey in a small bowl to create your glaze.

Increase the oven temperature to 220°C. Brush the pomegranate-honey glaze generously over the chicken skin. Roast for another 8 to 10 minutes until the glaze is beautifully caramelized, the skin is crispy, and the breast internal temperature reaches 74°C.

Remove the chickens from the oven and let them rest for 15 minutes before carving.

Toast 40 g pine nuts in a dry skillet over medium heat for 3 minutes until golden. Extract the arils from 1 whole pomegranate. Finely chop 30 g fresh mint and 30 g fresh parsley.

Spoon a generous bed of the warm smoked eggplant purée onto plates. Top with carved pieces of the saffron-yogurt roasted chicken. Garnish with the toasted pine nuts, fresh pomegranate arils, and the chopped fresh herbs.

Carve the remaining cooked chicken to yield approximately 900 g of cooked meat. Place this portion in an airtight container and store in the refrigerator to use for tomorrow's Day 3 salad.