Berbere is an Ethiopian spice mix made up of many fragrant spices including fenugreek, allspice, cumin, cinnamon and cardamom. It's got a little kick but I find it more deliciously scented than hot. The fresh mint and coriander works wonderfully with the spice mix.
Step 1: Berbere Spice Mix
Combine all the ingredients together in a small mixing bowl. Store the spice blend in an airtight container until required.
Step 2: Marinating Chicken Thighs
Place chicken into a large stainless steel bowl. Coat evenly with oil, spice mix, ginger, garlic, chilli and herbs. Cover and refrigerate overnight.
Step 3: Cooking and Serving
Pre heat your oven to 180 degrees.
Slice the eggplant lengthwise, brush with canola oil and season with salt and pepper. Place in an oven dish and bake in the oven until golden and soft. Remove and keep warm.
Take a large skillet and place on medium high heat. Once hot add a little canola oil. Carefully place the chicken thighs in the skillet and cook for a couple of minutes on either side. Then place in the oven for another 10 minutes to finish cooking through.
To serve, place a half eggplant in the centre of each plate, add a chicken thigh, and a dollop of yoghurt. Finish by garnishing with a few coriander leaves, fresh mint and a wedge of lemon. Serve now.
Photography by Kieran Scott