Spiced chicken & aubergine bake
North African and Eastern Mediterranean spices bring this easy-to-make dish to life.
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 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
Method
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.
Add the vegetables, 1 tsp harissa and a dash of water to the pan and cook covered for 4-5 minutes until softened.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,211kJ/ 289kcals |
---|---|
Fat | 13.3g |
Saturated Fat | 1.7g |
Carbohydrates | 17g |
Sugars | 14.6g |
Fibre | 5g |
Protein | 25.3g |
Salt | 0.9g |