Nadiya Hussain served up a tasty Middle Eastern inspired roast chicken with checkpeas, spiced aubergine, whole lemon, tahini and chilli oil on Nadiya’s Cook Once Eat Twice.
The ingredients are: vegetable oil, for frying, 4 garlic cloves, crushed, 2 red onions, cut into chunks, 1 aubergine, cut into cubes, 2 x 400g tins chickpeas, drained and rinsed, 1 lemon, topped and tailed and thinly sliced, 2 tsp coriander seeds, 2 tsp cumin seeds, 1½ tsp salt, 2 tsp paprika, ½ tsp ground turmeric and whole chicken, about 1.2kg.
To serve: chopped fresh coriander, tahini and chilli oil.
See recipes by Nadiya in her book titled: Cook Once, Eat Twice available from Amazon now.
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