Roast chicken with cauliflower and tahini

Roast chicken with cauliflower and tahini

Ingredients (4 servings)

500g cauliflower, cut into small florets

¼ cup (60ml) olive oil

1 tablespoon each chopped flat-leaf parsley and mint, plus whole mint leaves to serve

1 teaspoon ground cumin

¼ cup (60ml) lemon juice

4 x ±170g chicken breast fillets

1 tablespoon tahini

1/3 cup (95g) Greek-style yoghurt

1 teaspoon paprika

2 tablespoons blanched almonds, toasted, chopped


Preheat the oven to 200°C. Toss the cauliflower with 1½ tablespoons oil, then season. Place on a baking tray and roast, turning occasionally, for 40 minutes or until tender and golden.

Meanwhile, mix chopped herbs and cumin with remaining 1½ tablespoons oil and 2 tablespoons lemon juice, then toss with the chicken. Transfer to a separate baking tray and place in the oven for the final 20 minutes of the cauliflower cooking time.

Stir tahini and yoghurt with remaining 1 tablespoon lemon juice.

To serve, thickly slice chicken and arrange on plates with the cauliflower. Dollop over the tahini yoghurt and dust with paprika. Serve scattered with almonds and mint.

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