Recipe 34: Spicy Chicken with Vegetable Sauce


For the Spicy Chicken:

4 chicken breasts or thighs

2 garlic cloves, crushed

1 lemon, juice only

1 heaped tsp paprika

1 tsp ground cumin

Pinch cayenne pepper

1 tsp turmeric

Sea salt and freshly ground pepper

1 tbsp olive oil, for griddling

For the Vegetable Sauce:

2 tbsp olive oil

1 clove garlic, crushed

1 aubergine, chopped

1 red onion, chopped

2 courgettes, chopped

1 red pepper, seeds removed, flesh chopped

1 x 400g can chopped tomatoes

Sprig fresh oregano, finely chopped leaves only

Small handful flat-leaf parsley, chopped

1 lemon, grated zest only


For the spicy chicken, mix all the ingredients, apart from the olive oil, together in a mixing bowl and mix to ensure the chicken is completely coated in the ingredients. Marinade for at least three hours or overnight. To cook the chicken, heat a pan and put in some olive oil, put the chicken in and cook for about 15 minutes for breasts, 20 minutes for thighs, turning once or twice, or until cooked through (juices should run clear). For the vegetable sauce, heat the olive oil in a wide pan over a medium heat and fry the garlic for one minute until soft. Add the aubergine, onion, courgettes and red peppers to the pan and fry for 20 minutes, stirring regularly until the vegetables are softened. Stir in the tomatoes and oregano and cook for a further 20 minutes until reduced and thick. In a small bowl mix together the parsley and lemon zest then stir this through the vegetables and served with the grilled chicken.