Cauliflowers are plentiful and cheap this time of the year and when combined with that wonderful legume the chickpea and some sweet red onions, creates a delicious healthy base for a chicken dish that can be put together in minutes and thrown in the oven. I marinated the chicken thighs overnight but 4 hours is enough if you are pushed for time. You can also use Chicken Marylands but we prefer thighs (we’re a bit lazy about bones)…Serve with a dollop of Greek Yoghurt on top and some fresh coriander and mint leaves – yum!
1/2 cup tandoori paste
1/2 cup Greek yoghurt
6 chicken thighs (no skin)
1 head cauliflower, cut into florets
2 red onions cut into wedges
400g can chickpeas, drained, rinsed
½ cup slivered or flaked almonds
torn mint leaves
Combine paste and yoghurt in a ceramic bowl.
Add chicken and toss to coat.
Chill, covered, for 4 hours or overnight if you have time.
Preheat oven to 220C or 200C fan-force
Place cauliflower, onion and chickpeas on a large baking tray.
Drizzle with oil and season.
Toss to coat and arrange in a single layer.
Top with chicken
Roast for 20 minutes.
Sprinkle with almonds.
Roast for another 20 minutes or until chicken is cooked through
Serve sprinkled with herbs and a dollop of Greek yoghurt
Bon Appetit! 🙂