Save to your scrapbook
Spiced chicken & aubergine bake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil
1 Chicken Breast Fillet, sliced
1 onion, sliced
2 tsp Baharat seasoning
1 courgette, cut into 1cm slices
1 aubergine, cut into 1cm slices
3 tsp Cooks’ Ingredients Ruby Rose Harissa Paste
150g pot natural yogurt
1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan and fry the chicken, onion and Baharat seasoning for 4-5 minutes. Remove and set aside. The chicken should be cooked through with no pink meat.
2. Add the vegetables, 1 tsp harissa and a dash of water to the pan and cook covered for 4-5 minutes until softened.
3. Mix in the chicken and onion mixture and transfer to an ovenproof serving dish. Mix the harissa into the yogurt and spoon over the dish, bake for 15 minutes, then serve.
Typical values per serving:
This recipe was first published in June 2016.