Spiced Chicken, Roasted Veg and Harissa Lentil Jumble

Pop the sweet potato, aubergine and onion wedges onto a large baking tray. TIP: Use two baking trays if necessary. 

Drizzle with oil, then sprinkle over the roasted spice and herb blend. Season with salt and pepper, then toss together.

When the oven is hot, roast on the top shelf until it begins to go tender and golden, about 15 mins.

Meanwhile, halve the tomatoes. Drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and sliced onion and cook, stirring occasionally, until softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Once softened, add the garlic and harissa paste (add less if you'd prefer things milder) to the onion. Stir-fry for 1 min. 

Stir in the lentils, veg stock paste, water for the lentils and honey (see pantry for both amounts). 

Bring to the boil, then simmer until slightly reduced, 2-3 mins. Season with salt and pepper, stir in the butter (see pantry for amount), then remove from the heat. IMPORTANT: Cook so there's no pink in the middle of the chicken.

When the veg has roasted for 15 mins, turn them over, then add the tomatoes to the same tray. Drizzle with a little more oil if needed and roast for another 10-15 mins.

Once roasted, add the chicken and veg to the lentil mixture and gently stir to combine.

Taste and season with more salt and pepper if needed. Add a splash more water if you feel it needs it.