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2 ta­ble­spoons veg­etable oil 3 tea­spoons garam masala 1 tea­spoon ground turmeric 2 tea­spoons ground cumin 2 gar­lic cloves, crushed 2cm piece fresh gin­ger, peeled, finely grated 4 large chicken thigh cut­lets, skin on ½ cau­li­flower, cut into small flo­rets ¾ cup brown bas­mati rice 100g baby spinach 1 tea­spoon finely grated lemon rind, plus lemon zest, to serve 1 ta­ble­spoon lemon juice ½ cup plain Greek-style yo­ghurt 2 ta­ble­spoons shred­ded fresh mint leaves, plus ex­tra leaves, to serve ¼ cup flaked al­monds, toasted

1 Pre­heat oven to 220°C/200°C fan-forced. Line a bak­ing tray with bak­ing pa­per. 2 Com­bine oil, spices, gar­lic and gin­ger in a medium bowl. Cut two shal­low slits in the skin of each piece of chicken. Place in a roast­ing pan. Spoon half the spice mix­ture over chicken. Rub to coat. Add cau­li­flower to re­main­ing spice mix­ture. Toss to coat. Place cau­li­flower on pre­pared tray. Roast chicken and cau­li­flower for 10 min­utes. Re­duce oven to 180°C/160°C fan-forced. Roast for a fur­ther 20 to 25 min­utes or un­til chicken is cooked through and cau­li­flower is ten­der. 3 Mean­while, place rice and 1½ cups wa­ter in a large saucepan over medium-high heat. Cover. Bring to the boil. Re­duce heat to low. Sim­mer for 15 to 17 min­utes or un­til ten­der. Fluff rice with a fork to sep­a­rate grains. Set aside to cool slightly. 4 Add spinach, lemon rind, lemon juice and cau­li­flower to rice. Toss gen­tly to com­bine. Sea­son with salt and pep­per. 5 Com­bine yo­ghurt and mint in a bowl. Sea­son with salt and pep­per. Di­vide rice mix­ture and chicken among serv­ing plates. Dol­lop with yo­ghurt mix­ture. Sprin­kle with al­monds, ex­tra mint and lemon zest. Serve. NU­TRI­TION: (per serve) 3058kj; 48.3g fat; 12.3g sat fat; 33.4g pro­tein; 38g carbs; 6.9g fi­bre; 140mg chol; 225mg sodium.

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