Drop Down Menu

The chefs and celeb guest cooked this dish for the Tag Team Cuisine challenge on Drop Down Menu

• Olive oil
• 3 aubergines, cut into 1 cm chunks
• Sea salt and black pepper
• 2 onions, peeled and diced
• 4 cloves garlic
• 1 tsp ground allspice
• ½ tsp ground cumin
• Pinch of cayenne pepper
• 100g currants
• 400g can plum tomatoes
• 4-5 fresh plum tomatoes, roughly chopped
• ½ bunch coriander, chopped
• ½ bunch fresh mint, chopped
• 4 large boneless chicken thighs, skinned

For the mint yoghurt

• 1 clove garlic, crushed
• Few fresh mint leaves
• White pepper
• 4 tbsp Greek yoghurt

For the flatbread

• 15g fresh yeast or 7g dried yeast
• 1-3 tbsp warm water, plus extra water as required
• 500g strong bread flour, plus extra for dusting
• ½ tsp salt
• 2 tbsp olive oil
• Sea salt

1. Heat a splash of olive oil in a large frying pan, add the aubergine pieces and fry until golden. Season with a pinch of salt and set aside.

2. Heat a little oil in a saucepan, add the onions and fry for 2-3 minutes until soft. Add the whole garlic cloves and cook for a further 8-10 minutes until translucent. Add the spices and fry for 1 minute until fragrant. Throw in the currants and tinned tomatoes and cook for a couple of minutes. Stir in the fresh tomatoes, followed by the aubergine chunks. Check the seasoning and add the chopped fresh herbs. Set aside.

3. Heat a griddle pan over a high heat until smoking. Season the chicken thighs and brush with a little oil. Sear on the griddle for 2-3 minutes each side until cooked through. Transfer to a warm plate and leave to rest.

4. For the mint yoghurt, crush the garlic and mint leaves with a pinch of salt and white pepper in a pestle and mortar. Stir into the yoghurt and set aside for the flavours to infuse.

5. For the flatbread, tip the yeast into a bowl and whisk in the warm water. Sift the flour into a separate bowl, add the salt, make a well in the middle and pour in the yeast mixture.

6. Add the oil and enough water to make a soft dough (about 250-300ml should be sufficient). Knead with your hands until the dough is smooth. Put it into a lightly oiled bowl, covered, to rise for 1 hour, or until doubled in size.

7. When risen, remove the dough from the bowl and knead again for a minute. You can leave the dough it in the fridge until required. When you are ready to cook the flatbread, rip the dough into eight pieces and roll into discs. Leave the pieces on a lightly floured baking tray to prove for 5 minutes.

8. Heat a large frying pan or chargrill pan to a medium heat and dry fry each piece for 2 minutes each side, or until browned on both sides. Drizzle with more olive oil and sprinkle with salt, to serve.

9. Serve with the spicy aubergines, mint yoghurt and flatbread.