This is a comfort food recipe, relatively simple, it takes about an hour to roast the vegetables, the rest is completed whilst they roast. It's a great way to add extra veggies into your dinner. Great nutritionally too!
Serves 4
Ingredients
500g tomatoes, halved
5 garlic cloves, chopped
Small piece of fresh ginger, chopped
3 tbsp oil
2 aubergines, chopped in to cubes
1 large sweet potato, skin on chopped into cubes
2 onions, peeled and cut into wedges
1 medium sized red chilli, chopped
1 cinnamon stick, broken into pieces
4 cardamom pods, remove seeds and just use seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp coriander seeds
500g tomatoes, halved
5 garlic cloves, chopped
Small piece of fresh ginger, chopped
6 chicken thighs, cut into 1cm slices
Sea salt and black pepper
Method
Preheat oven to 180°C/Fan 160°C/Gas 4
Put the aubergines and the sweet potato into a roasting dish with the onions and all the spices, season with salt and pepper and a third of the oil, then place in the oven on the top shelf for 1 hour
Put tomatoes into a roasting tray and put garlic and ginger on top. Drizzle with a third of the oil and season, these also need 1 hour, so put them on the bottom shelf at the same time
With 30 minutes to go, put a pan on the hob with the rest of the oil, bring to a medium temperature and cook the chicken slices.
After the hour, check the sweet potato is cooked and it you are happy, combine both the roasting dishes and the cooked chicken together, make sure you get all the juices.
Serve sprinkled with some herbs, such as coriander or parsley.
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