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Turmeric baked chicken

with roasted cauliflower and toasted almonds

Ready in around 25 mins

RECIPE FACT:
In modern Mediterranean cosine, turmeric is often used to season and provide colour to dishes. It is likely to have been introduced through the ancient trade routes between Asian and Europe.
Nutritional Info:
  • Energy: 1,981kJ (474kcal)
  • Protein: 38g
  • Carbohydate: 37g
  • Sugars: 15g
  • Fat, total:26g
  • Saturated:5g
  • Sodium:591mg
  • Contains:Almonds, Milk
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Line an oven tray with baking paper. Cut the cauliflower into small bite-sized pieces and place onto the oven tray with the steamed kumara. Spray with oil and season with salt.

  • 2. TO COOK THE CHICKEN AND VEGETABLES:

    Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice the chicken thighs into 3 even pieces and place onto the oven tray with the vegetables. Spoon the turmeric marinade over the chicken and cauliflower and toss to coat well. Season with salt, place in the oven and bake for 18-20 mins until vegetables are caramelising around the edges and chicken is cooked through.

  • TO SERVE:

    Place the roasted vegetables onto plates and top with turmeric baked chicken. Arrange some rocket on top, dollop with parsley tzatziki and sprinkle with toasted almonds. Serve any remaining rocket on the side drizzled with olive oil.

Ingredients In your box:
  • 1 cauliflower
  • 1 pack of free-range chicken thighs
  • 1 pack of rocket
  • 1 pot of parsley tzatziki
  • 1 pack of steamed kumara
  • 1 sachet of toasted almonds
  • 1 pot of turmeric marinade

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