TURMERIC & YOGHURT ROAST CHICKEN & EGGPLANT
SERVES 4 PREP 10 MINUTES
COOK 20 MINUTES $4.85 PER SERVE
1 tablespoon whole cumin seeds 1 tablespoon ground coriander
2 teaspoons turmeric ½ cup natural yoghurt
4 x 150g chicken breast fillets
Chilli flakes, optional ½ cauliflower, cut into small florets 1 medium eggplant, cut into small cubes
½ 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
STEP 1 Combine spices and divide mix in half. Combine half of the mix with yoghurt and use to coat chicken breast fillets. Place chicken in a single layer on a large lined baking tray.
STEP 2 Combine the cauliflower, eggplant and onion in a bowl with oil, sea salt and remaining spices until well coated. Arrange on the baking tray around the chicken.
STEP 3 Bake at 200ºC for 20-25 minutes, 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.