Food & Wine
Turmeric and yogurt roasted chicken with cauliflower and eggplant
If you’re looking for a different spin on your standard Sunday roast try this recipe for turmeric and yogurt roasted chicken served with cauliflower and eggplant. The results are delicious!
Serves: Four
Ingredients:
- 1 tablespoon whole cumin seeds
- 1 tablespoon ground coriander
- 2 teaspoons turmeric
- 1/2 cup natural yogurt
- 4 x 150g chicken breast fillets
- Chilli flakes, optional
- 1/2 cauliflower, cut into small florets
- 1 medium eggplant, cut into small cubes
- 1/2 red onion, cut into thin wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 cup natural yogurt, extra
- 1/4 cup pistachio nuts, toasted
- 2 teaspoons sesame seeds, toasted
- Fresh coriander, to serve
Method:
- Combine spices and divide mix in half.
- Combine half of the mix with yogurt and use to coat chicken breasts.
- Place chicken in a single layer on a large lined baking tray.
- Combine the cauliflower, eggplant and onion in a bowl with oil, salt and remaining spices until well coated.
- Arrange on the baking tray around the chicken.
- Bake at 200⁰C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender.
- Transfer to a serving plate and serve drizzled with extra yogurt, pistachio nuts, sesame seeds and fresh coriander.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
Related links:
Pumpkin and ricotta cannelloni