Chicken in turmeric and yoghurt

SERVES 4 PREP AND COOK TIME 45 MINUTES

2 tablespoons extra virgin olive oil 4 (800g) chicken thigh cutlets 4 (600g) chicken drumsticks 2 medium (300g) onions, 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 chilies

500g cauliflower, cut into florets

½ cup (100g) couscous

½ small (50g) red onion, sliced thinly

1 tablespoon white balsamic vinegar

¼ cup loosely packed fresh coriander leaves

1 Heat the 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 the onion, garlic and spices to same pan; cook, stirring, for 5 minutes or until soft. Stir in the yoghurt and stock.

3 Return the chicken to pan, bring to a simmer. Reduce heat; simmer, covered, for 10 minutes.

4 Meanwhile, chop one red and one green chilli and leave remaining whole. Add the whole chillies and cauliflower to the pan; cook, covered, for 5 minutes or until cauliflower is tender. Remove the pan from the heat. Remove the chicken, cauliflower and ½ cup liquid from the pan; keep warm. Add the couscous to the centre of the pan; cover with a lid. Stand for 5 minutes or until liquid is absorbed. Fluff the couscous with a fork; season to taste. Return the chicken and cauliflower to the pan and drizzle with the reserved sauce.

5 Combine the onion and balsamic in a small bowl; stand for 10 minutes.

6 Top the chicken mixture with the onion, chopped chilli and coriander. Serve with extra yoghurt.

Not suitable to freeze or microwave.