Yummy broc­coli chicken


YOU Winning Recipes - - CONTENTS -

Yo­ghurt mixed with half the quan­tity of good-qual­ity may­on­naise makes for a tasty sauce. The curry flavour is also par­tic­u­larly good.

SERVES 6-8 Prepa­ra­tion time: 10 min Bak­ing time: 40-45 min

8 chicken pieces (thighs and drum­sticks) salt and pep­per 1 pack (300 g) long-stemmed broc­coli large hand­ful each fresh co­rian­der and

mint 125 ml (½ c) may­on­naise 250 ml (1 c) full-cream plain yo­ghurt 30-45 ml (2-3 T) curry paste OR

30 ml (2 T) roasted mild curry pow­der 2-5 ml (½-1 t) ground cumin ex­tra full-cream plain yo­ghurt and roasted

mild curry pow­der to gar­nish (op­tional) salad to serve

Pre­heat the oven to 180 °C and grease an oven­proof dish. 1 Sea­son the chicken with salt and pep­per and ar­range in the pre­pared dish. 2 Ar­range the broc­coli in be­tween the chicken pieces. 3 Chop the fresh co­rian­der and mint and sprin­kle over the dish. 4 Mix the may­on­naise, yo­ghurt, curry paste or pow­der and cumin. 5 Pour the yo­ghurt mix­ture over the chicken. Cover with alu­minium foil. 6 Bake for 30 min­utes, re­move the foil and con­tinue bak­ing for 10-15 min­utes or un­til the chicken is cooked and golden brown. 7 Top with a few dol­lops of yo­ghurt and a sprin­kling of roasted curry pow­der (do not use plain curry pow­der as it will be too bit­ter), if us­ing. 8 Serve with a salad.


Re­place the curry paste or pow­der with 30-45 ml whole­grain mus­tard and re­place the broc­coli with Brus­sels sprouts.

Adding broc­coli to Ch­eryl’s chicken bake turns it into a whole­some meal-in-one dish


Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.