• Crunchy chicken with baby marrow and aubergines

    Serves: 4
    Cooking Time: 30 mins plus extra for marinating


    • 700g chicken thighs, deboned,
    • skin on, cubed
    • salt and freshly ground black pepper, to taste
    • 2 garlic cloves, finely chopped
    • 30ml (2 tbsp) fresh ginger, grated
    • 250ml (1 cup) Greek-style yoghurt
    • sunflower oil, for frying
    • 4 garlic cloves, crushed
    • 4 baby marrows, thinly sliced
    • 2 aubergines, thinly sliced
    • salt and freshly ground black pepper, to taste
    • juice of 1 lemon
    • 125ml (½ cup) olive/avocado oil
    • 60ml (¼ cup) fresh flat-leaf parsley, chopped



    For the chicken, combine all the ingredients in a bowl and mix well. Leave to marinate for 2 hours.


    For the vegetables, heat the oil in a frying pan and fry the garlic for a minute. Add the marrows and aubergines and gently pan-fry until golden. Remove from the pan, drain on paper towel and season.


    In the same pan, fry the chicken cubes until golden and cooked through. Drain on paper towel.


    Serve the chicken with the vegetables, drizzled with the lemon juice and oil and garnished with the parsley. Baby quiche with rocket pesto