Yummy broccoli chicken
YUMMY BROCCOLI CHICKEN
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