4 Large Vine tomatoes (or substitute a can of chopped tomatoes)
400g Chicken Breast (3-4 breasts cut into cubes)
200ml Chicken Stock (I used e-cuisine chicken stock )
1 can Chickpeas (300g drained weight. Or use dried and make up according to packet)
1 tablespoon Olive oil
1 tablespoon Za'atar
1 handful Fresh Mint
1 handful Fresh Flat Leaved Parsley
Chop the aubergine into 2cm cubes and place in a large square of foil. Drizzle with a teaspoon of olive oil and sprinkle over half the Za'atar.
Seal the foil parcel and cook the aubergine in the oven at 160c for 20-30 mins
Meanwhile, peel and slice the onion, peel and chop the tomatoes (or grate) and juice the lemon
When the aubergine is cooked, gently stew the onion in the remaining oil for 10 minutes before raising the heat, adding the chicken and remaining Za'atar and sealing the meat. Leave the aubergine in its foil parcel so it continues to steam gently
Add the stock, lemon juice and tomato and cook for 10 minutes.
Add a good pinch of salt, the aubergine and chickpeas and cook for a further 10 minutes
Taste and adjust seasoning as necessary then add the spinach and cook till wilted. The photo is a midway point, you want all the leaves to have wilted down
Finally serve in bowls and add the fresh herbs if you are using them.