Spiced roast chicken with peppers, aubergine and onion

• 1 large aubergine cut into 1.5 cm cubes
• 2 red peppers, cut into 1cm slices
• 1 yellow pepper, cut into 1cm slices
• 1 red onion, roughly sliced
• 4 vine tomatoes, quartered
• 3 cloves of garlic
• 4 heaped teaspoons ras-el-hanout
• 2 tablespoons olive oil
• 1 teaspoon sea salt flakes
• 4 chicken breasts
• A handful of fresh coriander, chopped
• Natural yoghurt
• Cous cous or flatbreads

Instructions

1. 1

   Preheat the oven to 180°C fan/200°C/gas 6.

2. 2

   Tip the aubergine, peppers, onion, tomatoes and garlic into a large roasting tin along with 2tsp ras-el-hanout, 1tbsp olive oil and salt flakes. Mix really well with your hands.

3. 3

   Arrange the chicken breasts over the vegetables and drizzle the other tablespoon of oil over them, followed by a good pinch of salt and the remaining ras-el-hanout.

4. 4

   Transfer to the oven and roast for 25-30 minutes, until the chicken is cooked through.

5. 5

   Serve scattered with fresh coriander , with yoghurt on the side and flatbreads or cous cous.