CHICKEN IN TURMERIC & YOGHURT

SERVES 4

INGREDIENTS

2 Tbsp extra virgin olive oil

4 chicken thighs, bone in, skin on (800g)

4 chicken drumsticks, skin on (600g)

2 medium onions, sliced thinly

4 cloves garlic, crushed

1 tsp ground turmeric

2 tsp cumin seeds

½ cup Greek yoghurt, plus extra to serve

½ cup chicken stock

2 long fresh red chillies

2 long fresh green chillies

500g cauliflower, cut into florets

½ cup couscous

½ small red onion, sliced thinly

1 Tbsp white balsamic vinegar

¼ cup loosely packed coriander leaves

1 Heat oil in a large, deep frying pan over medium heat. Add chicken and cook, in batches, for 10 minutes or until browned all over. Remove chicken from pan.

2 Add onion, garlic and spices to pan and cook, stirring, for 5 minutes or until soft. Stir in yoghurt and stock.

3 Return chicken to pan and bring to a simmer. Reduce heat, cover and simmer for 10 minutes.

4 Chop 1 red and 1 green chilli and set aside. Add remaining whole chillies and cauliflower to pan, cover and cook for 5 minutes or until cauliflower is tender. Remove pan from heat. Remove chicken, cauliflower and ½ cup liquid from pan and keep them warm. Add couscous to centre of pan, cover with a lid and let stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork and season to taste. Return chicken and cauliflower to pan and drizzle with the reserved sauce.

5 Combine red onion and balsamic in a small bowl and leave for 10 minutes.

6 Top chicken mixture with drained red onion, chopped chilli and coriander. Serve with extra Greek yoghurt.