Baked aubergine with poached chicken

 

Ingredients

For the poached chicken

2 chicken legs 

1 onion, chopped

2 celery sticks, chopped 

1 bay leaf

2 thyme sprigs

2 garlic cloves 

½ lemon, cut into quarters

250ml/9fl oz white wine

salt and freshly ground black pepper

 

For the marinade

2 tbsp pine nuts, toasted

1–2 tbsp sumac

handful fresh flatleaf parsley, chopped 

1 bunch fresh basil, chopped

3 tbsp olive oil

1 garlic clove, minced 

1 lemon, juice only

1 orange, juice only  

 

For the aubergine                                        

1 aubergine, cut in half lengthways

3 tbsp runny honey 

3 tbsp olive oil

2 garlic cloves, crushed

1 tbsp chopped fresh coriander

1 green chilli, finely sliced

1 tsp cumin seeds, crushed

1 tsp coriander seeds, crushed

 

For the garnish

150g/5½oz goats’ cheese log, sliced 

1 apple, cored and julienned 

squeeze lemon juice

few sprigs fresh coriander

 

Method

To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour.

To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. 

Serve the aubergine with the poached chicken alongside.