Spiced chicken & aubergine bake

Spiced chicken & aubergine bake

North African and Eastern Mediterranean spices bring this easy-to-make dish to life.

3 out of 5 stars(1) Rate this recipe
Gluten freeHealthyLow fat
  • 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

  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.

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

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Overall rating (3/5)

3 out of 5 stars1 rating