The Australian Women’s Weekly Food Magazine - - In Season -

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

co­rian­der leaves

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.

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