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

Spicy Chicken with Vegetable Sauce Method

Put the tiger prawns into an ovenproof pan with a few lugs of olive oil and some freshly ground black pepper, a few sprigs of thyme, 1 level teaspoon of cayenne pepper and a small pinch of cinnamon. Crush in 4 cloves of unpeeled garlic, then deseed ½ a chilli, slice and add to the pan with ½ a lemon. Toss and mix well then put under the grill for 8-10 minutes or until dark pink and golden at the tips.

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