Marinate the Chicken Thighs

Cup of Yum
1. Pat dry the chicken thighs with a paper towel, don't be tempted to rinse your chicken!
2. Combine one tablespoon of olive oil, yogurt, chili flakes, tomato paste, freshly ground black pepper, and salt in a large bowl.
3. Add the chicken thighs into the bowl and mix them well until all the chicken pieces are covered with marinade.
4. Cover the bowl and let the chicken thighs marinate for half an hour while preparing the vegetables.

Prepare the Vegetables

1. Wash your aubergines and pat dry them with a towel.
2. Peel them in a zebra pattern and slice them 1 cm in thickness. Set them aside.
3. Peel the potatoes and slice them slightly thinner than the aubergines.
4. Preheat the oven to 180° C (360° F).
5. Heat the vegetable oil in a frying pan on medium-high heat and fry the aubergines until slightly browned on both sides and cooked halfway through.
6. Place them on a colander to get rid of excess oil.
7. Add some more oil to the pan if needed, and repeat the same with the potatoes and peppers.
8. Alternatively, you can use your air fryer for the vegetables. Set your air fryer to "air fry" mode to 190° C (375° F) and fry the aubergines, potatoes, and peppers until slightly browned and cooked halfway through.

Build The Dish

1. Arrange the aubergines on the bottom of your dish and lightly season with salt and pepper.
2. Spread the potatoes on top of the aubergines and sprinkle on some more seasoning.
3. Slice the tomatoes and arrange them along with the red peppers on top of the potatoes.
4. Remove the chicken thighs from the marinade (reserve the marinade) and nicely arrange them on top of the tomatoes in a single layer.
5. Mix 150 ml of water with the reserved marinade in the bowl, and spread it on top of the chicken thighs.
6. Place the dish in preheated oven and bake it for 40 to 45 minutes, until the chicken is nicely charred and the vegetables are softened.