Turmeric and Yoghurt Roasted Chicken, Cauliflower and Eggplant
1 tbsp whole cumin seeds
1 tbsp ground coriander
2 tsp turmeric
cup natural yoghurt
4 x 150g chicken breast fillets
chilli flakes, optional
cauliflower, cut into small florets
1 medium eggplant, cut into small cubes
red onion, cut into thin wedges
2 tbsp olive oil
1 tsp sea salt
1 cup natural yoghurt, extra
cup pistachio nuts, toasted
2 tsp sesame seeds, toasted
fresh coriander, to serve
Combine spices and divide mix in half. Combine half of the mix with yoghurt and use to coat chicken breasts. Place chicken in a single layer on a large lined baking tray.
Combine the cauliflower, eggplant and onion in a bowl with oil, salt and remaining spices until well coated. Arrange on the baking tray around the chicken.
Bake at 200°C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender.
Transfer to a serving plate and serve drizzled with extra yoghurt, pistachio nuts, sesame seeds and fresh coriander.
Source: Dairy Australia’s Dairy Kitchen www.legendairy.com.au/recipes/