Serves: 4
INGREDIENTS
Salad
½ cup Greek yoghurt
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon ground coriander
large handful coriander, chopped
handful flat-leaf parsley, chopped
2 x 400 gram tins cooked chickpeas, drained and rinsed
sea salt and freshly ground pepper
handful rocket leaves, to serve
Chicken
4 x 200 gram chicken breasts, skin on
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
sea salt and freshly ground pepper
METHOD
Put the yoghurt, lemon juice, olive oil and ground spices in a small bowl and stir well to combine. Add chickpeas. Season then gently stir through the fresh herbs, leaving a few aside for garnishing. Cover and refrigerate while you cook the chicken.
Preheat the oven to 220°C.
Combine the olive oil, cumin, coriander and paprika and brush all over the chicken. Season.
Heat a heavy-based ovenproof sauté pan over a high heat. Place the chicken skin side down in the hot pan and sear for 2-3 minutes or until golden and crispy. Turn and sear for a further minute on the other side before transferring the whole pan to the hot oven. Cook for a further 10-12 minutes then leave to rest for a few minutes before serving with the chickpea salad and rocket.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.