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1
For the paste : pre-heat the oven to 190C / 170C fan.
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2
Pierce the outer skin of the aubergine, place in the oven and bake for 40-50mins.
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3
Once removed from the oven, open up and scoop out the insides and mush up.
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4
Add the rest of the paste ingredients and mix together.
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5
You can store this in the fridge and use later or use straight away.
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6
Place the chicken in the food bag, add some salt and pepper, seal the bag and toss the chicken to cover in the oil.
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7
Heat the oil in the pot.
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8
Add the spices for 20seconds.
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9
Add the chicken and lightly brown.
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10
Once browned remove.
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11
Add the pepper and cook for 1min.
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12
Add the paste and cook for 1min.
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13
Add the tomatoes and cook for 2mins.
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14
Add the stock, scraping the bottom of the pot to deglaze.
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15
Place the chicken on top, skin down.
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16
Place the lid on the pot and cook on a low to medium heat for 35-40mins.
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17
Once the chicken is cooked, remove the chicken to rest and ladle out 200ml of the stock in to a bowl or jug.
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18
Add the cous cous to the separated stock, and leave to soak, fluffing up and separating with a fork after a couple mins.
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19
Turn the heat up on the pot with remaining stock to a high setting and reduce for 5mins.
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20
serve
