Ingredients

• 4 chicken breasts or thighs
• 2 cloves garlic
• crushed
• 1 lemon
• juice only
• 1 heaped tsp paprika
• 1 tsp ground cumin
• pinch cayenne pepper
• 1 tsp turmeric
• sea salt and freshly ground black pepper
• to taste
• 1 tbsp olive oil
• for griddling
• 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/14oz can chopped tomatoes
• pinch sugar
• dash balsamic vinegar
• sprig fresh oregano
• finely chopped leaves only
• small handful flatleaf parsley
• chopped
• 1 lemon
• grated zest only

Directions

• For the spicy chicken
• mix all of the ingredients for the spicy chicken
• apart from the olive oil
• together in a resealable food bag or non-metallic bowl and shake or mix to ensure the chicken is completely coated in the other ingredients. Transfer to the fridge to marinade for at least three hours or overnight.
• When ready to cook the chicken
• heat a griddle pan until hot
• then remove the chicken from the marinade and rub all over with the olive oil. Place on the griddle and cook for about 15 minutes for breast
• 20 minutes for thighs
• turning once or twice
• or until cooked through (juices should run clear with no trace of blood when the thickest part of the chicken is pierced with a skewer).
• For the vegetable ragu
• heat the olive oil in a wide pan over a medium heat and fry the garlic for one minute until aromatic. Add the aubergine
• onion
• courgettes and red pepper to the pan and fry for 20 minutes
• stirring every few minutes
• or until the vegetables are softened and golden-brown in places.
• Stir in the tomatoes
• sugar
• balsamic vinegar and oregano and cook for a further 20 minutes until reduced to a thick
• rich consistency.
• In a small bowl mix together the parsley and lemon zest then stir this through the vegetables and serve at once with the griddled chicken alongside.