Moroccan Style Chicken & Sauce with Sweet Potato and Cauliflower Bake Makes 2 serves
Ingredients • • • • • • • • • •
4-5 tablespoons of olive oil 1 large red onion ½ (small) head of cauliflower 1 large sweet potato 1 corn cob (optional) 2 chicken fillets 1 cup yoghurt 1 teaspoon pepper light pinch of salt (optional) ¼ teaspoon of ground cinnamon
• 2 teaspoons of dried coriander (or substitute with mixed herbs) • 2 cloves of garlic (can add a few more to the bake if you like garlic) • ¼ teaspoon of grated ginger • 1 teaspoon of ground chilli • turmeric (or substitute with American mustard) • 2 teaspoons of smokey paprika (or substitute with paprika, or mixed spice) • 2 teaspoons of brown sugar
Method Pre-heat oven to 220°C. Chop the onion (1cm cubes). Roughly chop the garlic. Break up/chop cauliflower into (approximately) 1cm x 1cm flowerets. Chop sweet potato into 2cm cubes. Place the chopped veg in a large baking dish, sprinkle with about half the olive oil, salt (if desired) and pepper. Place in the heated oven. In a large bowl, combine 3 tablespoons of the olive oil, all the ginger, 1½ tablespoons paprika, and half of the cinnamon, dried coriander, chilli and sugar. Mix well, then put the chicken into the bowl and coat well with the paste. Put a tablespoon of oil into a large frying pan and fry the chicken on a high heat for about 4 minutes each side, then place the chicken and any leftover paste and juices on top of the vegetables that are cooking in the oven (give the veg a bit of a stir before placing the chicken on to try to brown them evenly. Reduce the oven temperature to 180°C and cook for a further 10-20 minutes. Ensure the chicken is cooked all the way through by piercing it with a fork and check that the juice is clear, not pink. Put the remaining herbs and spices into the cup of plain yoghurt and stir the sauce well. Serve when the veg is golden brown and the chicken is cooked through. Pour on the sauce or serve the sauce on the side.
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Eating In - final version v2.indd 40
6/05/2021 3:55:23 PM
