Chicken is often my "go to" for the BBC Radio Oxford recipes because it's an inexpensive meat and so versatile. I use thigh meat for this recipe as I think it tastes better than breast and doesn't dry out but if you like breast meat feel free to use it for this recipe just reduce the cooking time to 4-5 minutes on each side.Baharat seasoning is a Lebanese spice mix which can be bought in most supermarkets.
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Ingredients
- 500 g boneless, skinless chicken thighs cut in half
Marinade
- 4 cloves garlic crushed
- 60 g natural yoghurt
- 1 tbsp harissa paste
- 1/2 tsp turmeric
- 1 tsp salt
- 2 tsp baharat seasoning
- 2 tsp lemon juice
- 1 tbsp olive oil
Aubergines
- 4 medium aubergines cut into 2cm slices
- 80 ml olive oil
- 1 tbsp parsley leaves finely chopped
- 1 tbsp mint leaves finely chopped
- 1/2 tsp chilli flakes (optional)
Instructions
- Mix all the marinade ingredients in a bowl. Add the chicken pieces and coat all over with the marinade. Cover and leave in the fridge for a least an hour or overnight.
- Thread the chicken onto skewers and either cook on the BBQ for 15-20 minutes turning a few times, or in the oven under a high grill.
- Preheat the oven to 220C Put the aubergines in a bowl and sprinkle with the 1/2 tsp salt. Toss them around to make sure they are all salted. Place on two baking trays lined with baking parchment. Generously coat all the slices on both sides with the olive oil and roast for 35 minutes.
- Remove from the oven, place in a bowl, drizzle with olive oil and sprinkle with parsley, mint leaves and chilli flakes if using, they can be eaten hot or at room temperature
- To serve, remove the chicken from the skewers, and serve with aubergine slices.
Nutrition
Calories: 492kcalCarbohydrates: 30gProtein: 29gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 121mgSodium: 770mgPotassium: 1427mgFiber: 14gSugar: 17gVitamin A: 316IUVitamin C: 14mgCalcium: 83mgIron: 3mg
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