Spicy Moroccan chicken breast with roasted vegetables

A wonderfully flavoured dish that would be perfect to make for an informal supper with friends

Serves 6
Takes 10 min to make + 45 min cooking
Per serving 225 kcal 7g fat

You will need
2 courgettes, thickly sliced
2 red peppers, deseeded and cubed
1 aubergine, cut into large chunks
2 fennel bulbs, cut into thick wedges
½tbsp harissa paste l 150ml (5fl oz) hot vegetable stock
2 garlic cloves, crushed
1tsp ground cinnamon
1tbsp olive oil
½tbsp clear honey
½tsp ground cumin
Salt l 6 large chicken breasts, boned

Method
1 Preheat the oven to 200?C, 400?F, Gas Mark 6. Place the vegetables in a large roasting tin. Stir the harissa into the stock and pour it over. Add the garlic and cinnamon and stir well. Cook for 20 min.
2 Meanwhile, combine the olive oil, honey and cumin. Season the chicken then rub with the honey glaze.
3 Remove the vegetables from the oven, give them a good stir then place the chicken breasts in a single layer over the top. Return to the oven for 25 min.

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