Baked Harissa Chicken and Aubergine
This harissa chicken recipe is a classic maximum flavour, with little effort and works equally well with Tofu or fish fillets! Using a harissa paste as a base for a marinade means you can put together a delicious, quick and easy midweek meal in no time; no need for a food processor or blender and it all goes into the oven at the same time and cooked on one tray.What is Harissa? Essentially Harissa is a middle-eastern, more specifically North African paste spicy chilli paste made from a variety of spices like cumin and coriander, combined with chillies, tomatoes, garlic and olive oil. It’s super tasty and an easy way to add spice and flavour to so many meals. It’s great in soups, stews and marinades.
Ingredients
- 3 tbsp Greek yoghurt plus more for serving
- 6 tbsp garlic cloves crushed
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp spicy Harissa
- salt and pepper
- 2-3 aubergines or mixed mediterranean vegetables like peppers, red onion, courgettes Cut into 2 inch cubes
- fresh coriander garnish
Instructions
- Heat oven to 190C
- Begin with the marinade; in a large bowl, combine the ingredients and mix well.
- Remove half into another large bowl. In one bowl, add the chicken breasts and spoon the marinade over ensuring they are well coated. If time allows, this will benefit from around 3-6hours in the fridge to marinade.
- In the other bowl, add the aubergine (or mixed vegetables, if using). Mix well to evenly coat. Again, if time allows, this will also benefit from time to marinate.
- Lay the chicken out on a lined baking tray and the aubergine on another. Bake in the oven for around 35-45mins until the chicken is cooked through and golden.
- Serve with a dollop of Greek yoghurt and a side salad or for a more hearty meal, homemade baked beans or rice.