SERVES 4 PREP 15 MINUTES COOK 35 MINUTES
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.