SUMAC CHICKEN WITH TAHINI YOGHURT

SERVES 4 HANDS-ON TIME

15 MINUTES COOK TIME 55 MINUTES

1 head cauliflower, cut into florets

2 eggplants, cut into 4cm chunks

1 large sweet potato, cut into 4cm chunks

2 red onions, cut into wedges

1½ tablespoons ground cumin

4 garlic cloves, crushed

2 tablespoons olive oil

1 tablespoon pine nuts

½ cup flat-leaf parsley leaves

Sumac chicken

800g chicken breast fillets

2 tablespoons sumac

1 tablespoon ground cinnamon

1 tablespoon ground cumin juice of ½ lemon

1 teaspoon extra virgin olive oil

Tahini yoghurt

1 cup reduced-fat Greek-style yoghurt

1 tablespoon unhulled tahini finely grated zest and juice of ½ lemon

1. Preheat oven to 180°C (160°C fan-forced).

2. Spread the cauliflower, eggplant, sweet potato and red onion across two large baking trays. Sprinkle evenly with the cumin and crushed garlic and drizzle over the olive oil. Toss to coat well, and then place in the oven and roast for 30–40 minutes or until the vegies are tender.

3. Meanwhile, to prepare the sumac chicken, place chicken in a large bowl, add spices, lemon juice and freshly ground black pepper and massage into chicken. Heat olive oil in a large frying pan over high heat, add chicken and sear for 1–2 minutes each side or until well browned. 4. Remove the trays from the oven and nestle the seared chicken among the vegies. Sprinkle the pine nuts over the top. Return to the oven and roast for another 12–15 minutes, or until the chicken is cooked through and the pine nuts are golden. Slice the chicken.

5. To make the tahini yoghurt, mix together all the ingredients in a bowl. Add 1–2 tablespoons tepid water and mix to a drizzling consistency. 6. Divide the sumac chicken, roasted vegies and pine nuts among four plates. Drizzle the tahini yoghurt over the top, scatter over the parsley leaves and serve.

NUTRITION (per serve) 2655kJ/635cal. Protein 64.7g. Carbs 51.5g. Sat fat 1.9g. Fibre 20.5g. Sugars 28.5g. Sodium 762mg