Cooking Instructions

  1. Preheat the oven to 220C/ fan 200C / gas mark 7 and boil a kettle.
  2. Dice the onion into 1cm pieces. Dice the aubergine into 2cm pieces. Place into a medium sized oven proof dish, drizzle with 1tsp oil, mix, then roast in the oven for 5 mins.
  3. Half fill a large saucepan with boiling water, add the penne and boil for 7 mins, then drain.
  4. Meanwhile, heat a medium-sized frying pan with 1tsp oil on a high heat. Cook the chicken for just 5 mins on one side, until golden. Once golden, transfer to the dish in the oven, sit the chicken amongst the aubergines and onions, cook together for a further 17-20 mins, until chicken is cooked through.
  5. Meanwhile, finely chop or crush the garlic, cut the tomatoes in half. Re-heat the frying pan with 1 tsp oil on a medium-high heat. Add the garlic, and cook for 20 seconds, then add the tomatoes, passata and harissa paste. Add 50ml water and simmer for 6-7 mins.
  6. Remove the dish from the oven. Add the onions and aubergines to the tomato harissa sauce, also add the pasta to the sauce. Spoon between two bowls. Slice the chicken and place on the top.

Ingredients for 2 ppl

  • 1 aubergine
  • 2 free-range British chicken breasts
  • 3 garlic clove
  • 1 red onion
  • 200g passata
  • 2 tsp rose harissa paste
  • 40g baby spinach
  • 75g baby plum tomatoes
  • 120g brown rice penne

Nutritional Information

Calories: 610
Protein: 47g
Carbs: 60g
Fat: 20g