Chicken recipes
45 minutes
New York cart-style chicken and rice

Preheat the oven to 200°C.
Halve the brinjals lengthways and place, cut side up, on a baking tray lined with baking paper.
Moisten with the spiced oil and bake for 20 minutes or until tender.
Stir the coriander leaves into the hot rice and sprinkle with the cashews.
Serve the brinjals with the cashew-coriander rice and pass around the yoghurt and hot sauce at the table.
Cook's note: Use a ready-prepared spice mix if you like. Harrief is a smokey roasted red pepper sauce from Morocco, available from delis. You can absolutely use your favourite sauce instead or try one of Africa's famous sauces, from harissa to pili-pili.