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Aubergine and Chicken Bake
Aubergine and Chicken Bake

Aubergine and Chicken Bake

with Goat's Cheese

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This tasty zahtar spiced chicken bake will bring the warm, earthy flavours of the Middle East to your dinner table tonight. The beans you find in this recipe are a staple in Middle Eastern cuisine and provide a great alternative to carbohydrates like rice or potato. They are packed with fibre which helps stabilise blood sugar and keep your heart and tummy healthy.

Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

1

Red Pepper

1.5

Ground Coriander

1

Echalion Shallot

1

Garlic Clove

1

Mixed Beans

2

British Chicken Thighs

1.5

Za'atar

1

Tinned Plum Tomates

1

Chicken Stock Pot

1

Goat's Cheese

(Contains: Milk)

Not included in your delivery

200

Water

Nutritional information

Energy (kJ)2156 kJ
Energy (kcal)522 kcal
Fat26 g
of which saturates13 g
Carbohydrate27 g
of which sugars14 g
Protein25 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Medium Saucepan
•Baking Dish

Instructions

1

Preheat your grill to its highest setting. Remove the very top and bottom from the aubergine and then slice into 1cm thick discs. Place these on a baking tray, season with a good pinch of salt and a drizzle of oil. Rub this into your aubergine slices and then repeat on the other side. Remove the core from the red pepper, cut in half lengthways and then slice each half into three pieces.

Grill veggies.
2

Add your pepper to the baking tray with your aubergine and then pop the tray under the grill. Cook for 12-15 mins, turning halfway through to make sure they don’t burn. Tip:You want your pepper and aubergine to be soft and charred at the edges. When cooked, remove from your grill and sprinkle on the ground coriander. Keep to one side.

3

Whilst your aubergine and pepper cooks, get on with the rest of your prep. Cut the shallot in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Drain the mixed beans in a sieve, rinse under cold water and then keep to one side.

Cook chicken.
4

Cut the chicken into 2cm chunks. Heat a saucepan over medium high heat and add a splash of oil. Add your chicken and shallot to the pan. Cook for 5 mins until your chicken is browned and your shallot is soft. Next add your garlic and the zahtar spice mix and cook for 1 minute more.

5

Add the plum tomatoes and break them up with a spoon. Stir in the chicken stock pot and the water (specified in the ingredient list). Bring to the boil and leave your sauce to bubble away for 10 mins, or until it has thickened and reduced by two-thirds.

6

As your sauce cooks, keep an eye on your veggies under your grill, and cut the goat's cheese into six discs per roll.

Add beans.
7

When your sauce is nice and thick, stir in your mixed beans. Cook for 5 mins more. Check your chicken is cooked through (it should no longer be pink in the middle) and then taste your sauce, add salt and black pepper if necessary. Tip: The chicken is cooked when it is no longer pink in the middle. Pour your sauce into an ovenproof dish. Tip:If the pan is ovenproof, you can use that.

Lay over Goat's cheese.
8

Lay your slices of aubergine and pepper on top of your sauce. Tip: Aim to cover the beans with your aubergine and pepper slices. Lay on your goat's cheese, then pop your dish under the grill for 3-5 mins until your goat's cheese is golden and bubbling. Serve in deep bowls and enjoy

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