Season the chicken quarters well with shawarma spice making sure to cover all the pieces evenly. Set aside

Peel and cut the potatoes into 1.5-inch pieces. Bring some salted water to a boil. Lower heat to medium and boil potatoes for 10 mins. Drain and allow them to dry in a colander.

Cut the tomatoes, eggplant, pepper, and onion into big chunks and place in a large bowl. Add the potatoes.

Chop the garlic and grate the ginger. Heat some olive oil in a large Dutch oven or heavy pot. Add the garlic, ginger, coriander seeds, mustard seeds, curry powder, and turmeric, and cook for 2 minutes till fragrant.

Add the vegetable to the spice mixture and toss to coat. Arrange the seasoned chicken on top of the veggies.

Roast in the bottom of the oven for 1 ½hours, until the chicken is cooked and the veggies are nicely browned

For the yogurt sauce: Add the cilantro, lemon juice, ginger, yogurt, and chilli to a blender and puree till smooth

Garnish the chicken and potatoes with chopped cilantro and chilli slices and serve alongside the yogurt dressing

SERVES 6