Miso and tahini chicken with chermoula ratatouille

Method

Note: Miso is a paste made from fermented soybeans used in Asian cuisine. Chermoula is a North African marinade

1. Preheat the oven to 220ºC / Fan 200ºC.
2. Mix together the tahini and white miso and spread the mixture evenly over the chicken thighs. Add the red pepper, courgette, onion, tomato, aubergine and whole garlic to a baking tray.
3. Combine the chermoula and oil in a small bowl and pour over the vegetables. Toss until evenly coated. Put the chicken on top of the vegetables and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 180°C and cook for a further 10 minutes, until the vegetables are caramelised and the chicken is cooked through.
4. Meanwhile, make the dressing. Put the tahini in a small bowl and add the water to loosen. Add the lemon and lime zest and juice, season to taste, and stir to combine.
5. Remove the vegetables and chicken from the oven, checking that the chicken juices run clear. Transfer the vegetables to a serving plate and place the chicken thighs on top. Drizzle over the dressing.