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:

1. Combine spices and divide mix in half.
2. Combine half of the mix with yogurt and use to coat chicken breasts.
3. Place chicken in a single layer on a large lined baking tray.
4. Combine the cauliflower, eggplant and onion in a bowl with oil, salt and remaining spices until well coated.
5. Arrange on the baking tray around the chicken.
6. Bake at 200⁰C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender.
7. Transfer to a serving plate and serve drizzled with extra yogurt, pistachio nuts, sesame seeds and fresh coriander.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

Recipe courtesy of Legendairy – visit their site for more delicious food ideas.

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