SET UP YOUR EGG
Marinate the chicken wings in the tandoori marinade for at least 1 hour. Boil the miniature potatoes until tender, then leave to cool.
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 250°C-300°C.
Hasselback the aubergine by cutting a run of deep horizontal slits, stopping before the blade hits the bottom, resulting in a fan shape. Thinly slice the paneer and mix it with the peanut chutney. Insert the slices into the slits along the length of the aubergine.
GRILL THE CHICKEN SKEWERS
Thread the chicken wings onto skewers, interspersed with the padrón peppers.
Place the skewers on the grid and cook for around 20 minutes with the Dome open, flipping them once or twice to get a nice char all over. You’re looking for the chicken to reach an internal temperature of 74°C. Brush a little ghee over the chicken to finish.
COOK THE AUBERGINE
When the chicken has been on the EGG for about 10 minutes, add the stuffed aubergine to the grid and grill for around 20 minutes until cooked all the way through, turning carefully with tongs from time to time to ensure the skin doesn’t get too burnt.
After taking the chicken off the EGG to rest, cook the aubergine with the Dome closed for the final 10 minutes.
PLATE UP YOUR FEAST
Slide the chicken and peppers off the skewers onto a serving plate and add a squeeze of lemon and some chopped coriander.
On a serving platter, mix the chopped tomatoes with the roast garlic and chilli marinade. Place the cooked aubergine on top of the tomato sauce and garnish with coriander.
Mix the yoghurt and green tikka marinade with the cooled cooked potatoes. Garnish with chives and some quick-pickled onions.
Serve everything feasting-style to the centre of the table.
