Baked aubergine with poached chicken recipe
 The aubergine is marinated in a sticky honey dressing and served with sumac-marinated poached chicken. 2 chicken legs 1 onion, chopped2 celery sticks, chopped 1 bay leaf2 thyme sprigs2 garlic cloves ½ lemon, cut into quarters250ml/9fl oz white winesalt and freshly ground black pepper 2 chicken legs 1 onion, chopped 2 celery sticks, chopped 1 bay leaf 2 thyme sprigs 2 garlic cloves ½ lemon, cut into quarters 250ml/9fl oz white wine salt and freshly ground black pepper 2 tbsp pine nuts, toasted1–2 tbsp sumachandful fresh flatleaf parsley, chopped 1 bunch fresh basil, chopped3 tbsp olive oil1 garlic clove, minced 1 lemon, juice only 1 orange, juice only 2 tbsp pine nuts, toasted 1–2 tbsp sumac handful fresh flatleaf parsley, chopped 1 bunch fresh basil, chopped 3 tbsp olive oil 1 garlic clove, minced 1 lemon, juice only 1 orange, juice only 1 aubergine, cut in half lengthways3 tbsp runny honey 3 tbsp olive oil2 garlic cloves, crushed1 tbsp chopped fresh coriander1 green chilli, finely sliced1 tsp cumin seeds, crushed1 tsp coriander seeds, crushed 1 aubergine, cut in half lengthways 3 tbsp runny honey 3 tbsp olive oil 2 garlic cloves, crushed 1 tbsp chopped fresh coriander 1 green chilli, finely sliced 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 150g/5½oz goats’ cheese log, sliced 1 apple, cored and julienned squeeze lemon juicefew sprigs fresh coriander 150g/5½oz goats’ cheese log, sliced 1 apple, cored and julienned squeeze lemon juice few sprigs fresh coriander Method To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. Serve the aubergine with the poached chicken alongside. To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. Serve the aubergine with the poached chicken alongside. Serve the aubergine with the poached chicken alongside.