Flavourful harissa chicken with kale and aubergine.
Marinate chicken with harissa paste.
Wash kale and remove thick stems, then cut into pieces.
Peel onion, half it and cut into thin slices. Peel garlic and finely chop it.
Cut aubergine into bite size pieces.
Heat oil in an ovenproof pan and sear chicken in it. Put aside.
In the same pan roast onions, add garlic and aubergine after 3 minutes then deglaze with balsamico.
Add kale and mix, add some love and butter (basically the same thing anyways) then cook for a couple of minutes. Add salt and pepper up to taste.
Put chicken on top and put the pan in the oven at 170°C, roast for about 30 minutes.
Take pan out of the oven carefully. Sprinkle the macadamias over it and serve.