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Harissa roasted aubergine with garlic & chilli chicken
Smother British free-range chicken thighs in garlic, harissa and chilli, then bake until juicy. You’ll love them served over gooey spiced aubergine, and paired with pesto potatoes, fresh cucumber and coriander.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 garlic clove
- 1 chilli (use half)
- 1 midi cucumber (use half)
- 1 handful of fresh coriander (use half)
- ½ tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 1 aubergine (use half)
- 150g baby white potatoes
- 150g British Free Range chicken thighs
- 1 tsp harissa paste (Red Cherry Bell Peppers (contains salt, traces of acetic acid, citric acid and calcium chloride), water, sunflower oil, paprika, Grape Vinegar (contains sulphur dioxide ≤30ppm ), garlic granules, cumin powder, chilli, Cayenne Pepper Powder (chilli, paprika))
Nutritional Information
Calories: 536
Protein: 36g
Carbs: 30g
Fat: 30g
Ingredients
- 300g British Free Range chicken thighs
- 1 aubergine
- 1 midi cucumber
- 2 garlic clove
- 1 chilli
- 900g baby white potatoes
- 1 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 2 tsp harissa paste (Red Cherry Bell Peppers (contains salt, traces of acetic acid, citric acid and calcium chloride), water, sunflower oil, paprika, Grape Vinegar (contains sulphur dioxide ≤30ppm ), garlic granules, cumin powder, chilli, Cayenne Pepper Powder (chilli, paprika))
- 1 handful of fresh coriander
Nutritional Information
Calories: 559
Protein: 36g
Carbs: 30g
Fat: 32g
Harissa roasted aubergine with garlic & chilli chicken
Smother British free-range chicken thighs in garlic, harissa and chilli, then bake until juicy. You’ll love them served over gooey spiced aubergine, and paired with pesto potatoes, fresh cucumber and coriander.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Slice the aubergine in half lengthways, then cut a criss-cross pattern into the flesh (be careful not to cut to the skin). Mix 1/2 tbsp oil with half the harissa, then rub into the aubergine flesh; place on one side of a lined baking tray. Halve the potatoes lengthways, score lines into the rounded sides and place flesh-side down onto the other side of the tray. Drizzle with 1/2 tbsp oil. Season the whole tray with sea salt and black pepper. Roast for 25-30 mins, until the veg is golden and soft.
- Thinly slice the chilli. Finely chop or crush the garlic. Finely chop the coriander. Dice the cucumber.
- In a bowl, mix the chicken with the garlic, remaining harissa, half the chilli, half the coriander and 1/2 tbsp oil.
- Heat a medium pan on a medium-high heat. Add the chicken and cook for 4-5 mins on each side, then place in an ovenproof dish and bake for 10 mins, until cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Slice the chicken. In a bowl, mix the pesto with 1/2 tbsp olive oil.
- Serve the harissa aubergine topped with the garlic chicken. Serve the potatoes alongside, drizzled with pesto. Garnish with the cucumber, remaining chilli and remaining coriander.
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