Ainsley Harriott's harissa lemon chicken skewers with aubergines - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ainsley Harriott’ s harissa lemon chicken skewers with aubergines By You Magazine - March 22, 2020 While in Morocco, I just had to cook a dish using harissa − the delicious North African paste made from chillies and fragrant spices. The tang of preserved lemons works beautifully in a spicy marinade and these chicken skewers and fire-glazed cumin and honey aubergines certainly went down a treat with the crew. This harissa marinade is also great with lamb or vegetables. Dan Jones SERVES 4 FOR THE SKEWERS 2 tbsp Greek yogurt 1 tsp ground cumin 1 tsp sweet/hot smoked paprika 1 garlic clove, crushed 1 heaped tbsp Moroccan harissa paste 1 preserved lemon, chopped 2 tbsp olive oil sea salt and freshly ground black pepper 4 skinless and boneless chicken breasts, cut into 2.5cm cubes FOR THE AUBERGINES 4 baby aubergines, quartered 2 tsp ground cumin 2 tsp runny honey good pinch each of salt and pepper 1 tbsp olive oil FOR THE GARLIC MINT SAUCE 6 tbsp Greek yogurt 2 garlic cloves, crushed 2 tbsp chopped fresh mint leaves juice of 1/2 lemon sea salt TO SERVE sweet/hot smoked paprika pitta breads a few mint sprigs, to garnish lemon wedges 1. Preheat a barbecue or a griddle pan over a medium-high heat. If not using the barbecue, also preheat the oven to 200C/180C fan/gas 6. 2. First, marinate the chicken for the skewers. In a large bowl, mix together the yogurt, cumin, smoked paprika, garlic, harissa paste, preserved lemon, olive oil and a pinch each of salt and pepper, stirring to combine. Toss the chicken cubes in the marinade until coated, then cover and leave to marinate for at least 20 minutes. 3. For the glazed aubergines, place the aubergine wedges in a separate bowl, add the cumin and honey and mix together until coated. Season with a good pinch each of salt and pepper then drizzle with the oil and mix again. 4. Next, make the garlic mint sauce. In a small bowl, whisk together all of the ingredients, except the salt, until well combined. Season with salt to taste and set aside. 5. Thread the chicken on to four skewers and place on the hot barbecue or griddle pan. Cook for 5-6 minutes, then turn to cook the other side for a further 4-6 minutes until the chicken is cooked through. 6. Meanwhile, place the aubergines on to the barbecue and cook for 8-10 minutes, turning regularly, until golden and soft. If not using a barbecue, pop the aubergines on to a baking tray and into the oven for 15-20 minutes. 7. Serve the chicken skewers and glazed aubergines with the garlic mint sauce on the side, sprinkled with a little smoked paprika, plus pitta breads, a few sprigs of mint and some lemon wedges for squeezing over. Get 20 per cent off the book Ainsley’s Mediterranean Cookbook by Ainsley Harriott will be published on 26 March by Ebury Press, price £20. To preorder a copy for £16 with free p&p until 5 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved