PAPRIKA & CUMIN SPICED CHICKEN

PREP + COOK TIME 45 MINUTES SERVES 4

4 cloves garlic, crushed

1 tablespoon smoked paprika 1 teaspoon cumin seeds

½ cup (125ml) olive oil

½ cup (140g) greek-style yoghurt

4 x 200g chicken breast supremes

(see tip on page 105)

400g can chickpeas, drained, rinsed 400g cherry truss tomatoes

200g firm ricotta, broken into

large chunks

½ cup loosely packed coriander sprigs

1 Preheat oven to 240°C/220°C fan. Line a large shallow baking dish with baking paper.

2 Combine garlic, paprika, cumin and ⅓ cup of the oil in a small bowl. Combine yoghurt and 2 teaspoons of the spice oil mixture in another small bowl; season. Cover yoghurt sauce; refrigerate until required.

3 Rub 2 tablespoons of the remaining spice oil mixture over chicken; season. Heat remaining oil in a large frying pan over high heat; cook chicken for 2 minutes each side or until browned. Transfer chicken to baking dish. Roast chicken for 10 minutes.

4 Reduce oven to 200°C/180°C fan. Combine chickpeas, tomatoes, ricotta and remaining spice oil mixture in a large bowl. Spoon chickpea mixture around chicken in dish; season. Roast for a further 15 minutes or until chicken is cooked through.

5 Serve chicken and chickpea mixture with yoghurt sauce, sprinkled with coriander.