This comes by way of Nadiya Hussain, a famous British cook and TV cooking show host, but I've changed it a bit. She used a whole chicken, but I used breasts, which was easier for me.
You'll need:
- one chicken breast for each person
- 1 big aubergine/eggplant
- 2 red onions, or white if that's what you've got
- garlic cloves, as many as you want (we want a lot)
- oil (I used olive)
- 2 cans chickpeas, drained and rinsed
- 1 lemon, thinly sliced, or lemon juice
- cumin powder
- turmeric powder
- coriander powder
- paprika powder
- salt and pepper
- tahini
- cilantro/coriander leaves
- optional: chili oil
Do this:
Overnight, marinate the chicken with oil and all the seasonings (to taste), along with chopped garlic and put it in the fridge.
In an oven-proof baking pan, add the aubergine, chickpeas, oil, salt and pepper, and lemon slices or lemon juice. Mix all together with your hands.
Top with the marinated chicken and juices from the bag.
Roast at 180 C for 45 minutes or so, then let it rest and top with tahini, cilantro leaves, and maybe some chili oil if you want it.
I served mine over rice and everybody enjoyed it.
Chicken blessings!
