TURMERIC & YO­GHURT ROAST CHICKEN & EGG­PLANT

Homes+ (Australia) - - EASY FOOD -

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.

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