1) Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic, shallots, chiles, thyme, and a pinch of salt and cook until the shallots are translucent, about 5 minutes. Clear a space in the center of the skillet and add all the seeds. Toast them for 1 minute, then stir everything together and cook for 1 minute so the flavors can mature.
2) Scrape everything into a food processor and cool slightly. Add the lime juice and remaining 6 tablespoons olive oil and process to make a fairly smooth puree. Taste and season and season with salt. You can make the harissa 1 day ahead. Store it covered in the refrigerator.
1) Cut the backbone out of the chicken (freeze it for another use) and cut the chicken in half through the breast bone. Season the chicken on both sides with salt and pepper and put it on a rack set over a rimmed baking sheet. Refrigerate uncovered for 24 hours (or at least 8 hours).
2) Put the lemon juice, oil, garlic, and rosemary in a 1-gallon zip-top bag. Add the chicken to the bag and seal it, squeezing out all the air. Marinate on the counter for 1 hour, turning the bag over after 30 minutes.
3) About 20 minutes before you are ready to roast, preheat the oven to 325°F.
4) Put the chicken, skin side up, in a roasting pan. Pour in the marinade and roast for 20 minutes. Turn the oven temperature up to 375°F.
1) Cut the eggplants in half lengthwise and score the flesh deeply in a crosshatch pattern. Rub each half with 1 teaspoon of the harissa and set them, cut side up, in a rimmed baking sheet. Add the garlic cloves and the jalapeño. Slide the baking sheet into the oven.
2) Roast the chicken until it registers 165°F in the thickest part of the thigh, 25 to 30 minutes longer, and roast the eggplant until it is soft and browned, about 20 minutes.
3) When they’re cool enough to handle, scrape the eggplant flesh out of the skins with a spoon and put it in a food processor. Peel the garlic, stem and slice the jalapeño, and add to the processor. Puree.
4) Bring 1/4 cup of the chicken pan juices to a boil in a skillet over high heat. Add the spinach and cook, stirring, until it wilts, about 1 minute. Turn off the heat and fold in the eggplant puree. Taste and season with salt and pepper.
5) Divide the eggplant between four dinner plates. Top each with a quarter of the chicken and a spoonful of Harissa.
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