Serves 4
Ingredients
- 1 tablespoon whole cumin seeds
- 1 tablespoon ground coriander
- 2 teaspoons turmeric
- chilli flakes, optional
- 1 1/2 cup natural yogurt
- 4 x 150g chicken breast fillets
- 1/2 cauliflower, cut into small florets
- 1 medium eggplant, cut into small cubes
- 1/2 red onion, cut into thin wedges
- 2 tablespoons olive oil
- 1/4 cup pistachio nuts, toasted
- 2 teaspoons sesame seeds, toasted
- fresh coriander, to serve
Method
- Combine spices and divide mix in half. Combine half of the mix with ½ cup yogurt 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, remaining spices and season with salt. 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 remaining yogurt, pistachio nuts, sesame seeds and fresh coriander.