THE DAIRY KITCHEN
Turmeric and Yoghurt Roasted Chicken, Cauliflower and Eggplant
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
25 MINS
One tray cooking, minimal washing up and a dinner that is super packed with delicious flavours. A winner!!
Ingredients
1 tablespoon whole cumin seeds1 tablespoon ground coriander
2 teaspoons turmeric
1/2 cup natural yoghurt
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 yoghurt, 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 yoghurt 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 200°C 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 yoghurt, pistachio nuts, sesame seeds and fresh coriander.
