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A specialist in Italian cooking, Angela Hartnett is well known for her collaborations with Gordon Ramsey and her numerous television appearances, and is patron of the York and Albany restaurant, London.


Method for chicken

  1. Season all the pieces of chicken with salt and pepper.
  2. Heat 2 tablespoons of the olive oil in a large non-stick frying pan and brown the chicken on both sides for 4-5 minutes.
  3. When all the chicken pieces are nice and golden, remove them from the pan and set aside.
  4. Heat another tablespoon of olive oil in a frying pan and cook the chorizo for 2-3 minutes.
  5. Add the peppers, garlic, sage and thyme to the pan and cook for another 2 minutes.
  6. Preheat the oven to 180C/350F /Gas4.
  7. Pour the chorizo and pepper mixture into a roasting tin and place the chicken pieces on top.
  8. Zest the lemon and sprinkle over the chicken, then cut the lemon in half and squeeze over the juice of one half.
  9. Bake in the oven for 40-45 minutes, turning the chicken pieces halfway through the cooking time.

Method for aubergine

  1. Cut the aubergines into chunks about 2cm thick and put them in a colander. Add about ½ teaspoon of salt and leave the aubergines to drain for half an hour.
  2. Heat 25ml of the olive oil in a pan and sauté the red onions until soft.
  3. Add the tomatoes and cook until you have a nice little tomato and onion stew.
  4. Season, then remove and set aside.
  5. Add half of the remaining olive oil to the pan and sauté half the aubergine chunks until tender.
  6. Remove and drain them on kitchen paper, then add the rest of the oil to the pan and sauté the remaining aubergine.
  7. Put the tomato and onion back into the pan with all the aubergine and add the red wine vinegar, cumin, basil and coriander.
  8. Mix everything well and finish with the pine nuts then check the seasoning.

To serve

Spoon the aubergine onto a plate and place the chicken alongside.