CHICKEN IN TURMERIC & YOGHURT
PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 4
2 tablespoons extra virgin olive oil 4 chicken thigh cutlets (800g) 4 chicken drumsticks (600g) 2 medium onions (300g), sliced thinly 4 cloves garlic, crushed
1 teaspoon ground turmeric 2 teaspoons cumin seeds
½ cup (140g) greek-style yoghurt,
plus extra, to serve
½ cup (125ml) chicken stock
2 long fresh red chillies
2 long fresh green chillies
500g cauliflower, cut into florets ½ cup (100g) couscous
½ small red onion (50g), sliced thinly 1 tablespoon white balsamic vinegar ¼ cup loosely packed fresh
1 Heat oil in a large deep frying pan over medium heat; cook chicken, in batches, for 10 minutes or until browned all over. Remove from pan.
2 Add onion, garlic and spices to same pan; cook, stirring, for 5 minutes or until soft. Stir in yoghurt and stock. 3 Return chicken to pan, bring to a simmer. Reduce heat; simmer, covered, for 10 minutes.
4 Meanwhile, chop 1 red and
1 green chilli and leave remaining whole. Add whole chillies and cauliflower to pan; cook, covered, for 5 minutes or until cauliflower is tender. Remove pan from heat. Remove chicken, cauliflower and ½ cup liquid from pan; keep warm. Add couscous to centre of pan; cover with a lid. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork; season to taste. Return chicken and cauliflower to pan and drizzle with reserved sauce.
5 Combine onion and balsamic in a small bowl; stand for 10 minutes.
6 Top chicken mixture with onion, chopped chilli and coriander. Serve with extra yoghurt.