This is a really simple “chuck it all in one dish and let the ingredients do the work” recipe. It’s great for entertaining and manages to remain light and summery whilst still supremely filling and tasty.
2 tbsp harissa paste
1 tbsp cumin
1 tbsp coriander
2 tbsp smoked paprika
2 tbsp olive oil
2 garlic cloves
8 small or 4 large chicken thighs
6-8 echalion shallots, sliced longways into quarters.
2 handfuls cherry tomatoes
Couscous or flatbread, green salad and Greek yogurt to serve
First, marinade the chicken. Put the harissa paste, spices and olive oil into a large bowl and mix well. Crush in the garlic cloves, then zest the lemon into the bowl, before cutting it in half and squeezing in the juice of one of the halves. Add a good crack of salt and pepper, then put the chicken into the bowl and use your hands to massage the marinade into the meat until it’s well coated. Cover the bowl with clingfilm and put it in the fridge for several hours or overnight.
When you are ready to cook, preheat the oven to 180. Prick the aubergines each several times with a fork, then put them into a large roasting dish. Season well with salt and pepper, drizzle over a good dash of olive oil and put them into the oven for half an hour to roast.
After 30 minutes, add the shallots and chicken, another drizzle of olive oil and roast for 30 minutes more.
Chuck in the tomatoes, and return to the oven for another 10-15 minutes until the chicken is cooked through.
Remove the dish from the oven, and use a sharp knife and fork to tear the aubergines apart into the juices of the pan.
Give everything a good stir together and then serve – preferably with couscous or flatbreads, a nice green salad and a dollop of greek yogurt.