To make the marinade, put all the marinade ingredients into a small bowl and mix well.

Put the chicken into the marinade, cover and leave to marinate for a few hours or ideally overnight in the fridge.

Slice the red and yellow capsicums into 1cm strips. Top and tail the eggplant, cut it into quarters, then into 2cm cubes.

Preheat the oven to 200°C/ Fan 180°C and put all the vegetables in aroasting tray and drizzle with vegetable oil. Roast the vegetable in the oven for 30 minutes.

Remove the marinated chicken from the sauce and then put on top of the vegetables. Cook for about 15 minutes. The time depends on the size of the chicken, so check and adjust the cooking time as necessary. If you have kept the chicken on the bone you might need to cook for a little longer. Keep the marinade sauce to one side.

Once the vegetables and chicken are cooked through, remove from the oven and place over a medium heat on the hob. Add about 1 tablespoon of the marinade sauce (adjust to your taste) to the vegetables, mix gently. Make sure that the marinade sauce cooks properly in the pan (as it was used to marinate the raw chicken). It can easily burn so keep an eye on it too.

Serve sprinkled with some chives and roasted sesame seeds on top.

Yuki’s Tips

You can add or change vegetables as per your preference. You could also swap to pork, lamb or tofu instead of chicken.

This recipe is great way to use up your leftover vegetables.