Mega-fusion: Latin America meets Middle East...

I have always been a great fan of sweet and spicy combinations and the search for a new flavor inspired me to bring together dishes from distinctly different regions: rice with Coca-cola, popular in the equatorial part of Latin America (Colombia and Equador in particular), and the Moroccan-style roasted chicken breast with chickpeas and tomatoes. While the instinct might perceive this pairing as an utterly bizarre combo, my cravings have been fully satisfied. As a matter of fact, the resulting fusion of sweet raisins, cilantro, chicken and spicy garlic sauce brings to my mind exotic Persian recipes of my aunt that were my first ventures into "beyond meat and potatoes" kinds of menus.

RICE WITH COCA-COLA (serves 4)

• 2 T. olive oil
• 2 cloves garlic, finely chopped
• 1 jalapeno, finely chopped,
• 1 white onion, diced,
• 1.5 c. white (or, unclassicaly - but I prefer this - brown) rice
• raisins - to personal taste
• pinch of salt
  
• 3 c. Coca-Cola

Sautee garlic, onion and jalapeno until soft. Stir in rice and a pinch (or two) of salt and cover with Coca-Cola. Bring to boil and simmer until rice is tender. You want to add the raisins shortly before the rice is fully cooked. Traditionally, this sweet-ish dish is served as a side to go together with meats. I think it is also delicious on its own.

ROASTED CHICKEN BREAST WITH CHICKPEAS AND TOMATOES

• 1/4 cup olive oil
• 4 crushed garlic cloves
  
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried crushed red pepper
• couple pinches of cayenne
  
• 1/2 cup plain yogurt/Greek yogurt
• 4 chicken breast halves
  
• 1 15-ounce can chickpeas beans, drained
• 1 12-ounce container cherry tomatoes
• 1 cup chopped fresh cilantro, divided

1. Preheat oven to 450F.
2. Stir together first 6 ingredients in a large bowl. Put aside 2 teaspoons into a smaller container and whisk in the yogurt - that's your yummy yogurt sauce.
3. Rub chicken breasts thoroughly with the oily spice mixture and place in an oven safe dish.
Add chickpeas, tomatoes and 1/2 c. of cilantro to the rest of the spice & oil mixture and toss to coat. Mound around chicken and sprinkle everything generously with salt and pepper.
4. Bake for approx. 25 minutes and serve with the yogurt sauce and the remaining fresh chopped cilantro.

I am not saying you have to serve this with rice with Coca-Cola, but I did enjoy the combination very much.
I will be curious to hear what you think.