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Turmeric Yogurt Spiced Chicken and Roasted Cauliflower

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September 16, 2017

Turmeric Yogurt Spiced Chicken and Roasted Cauliflower

Turmeric and Yoghurt Roasted Chicken, Cauliflower and Eggplant

Ingredients:

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

Method:

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/

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