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Cumin Chicken

Cumin Chicken

with Roots ‘n’ Roasties and Yogurty Dip

Family Friendly
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Fragrant and slightly spicy, our cumin-spiced chicken recipe is a quick and simple dish perfect for a mid-week dinner. Served with roasted aubergine, carrots and potato, and finished off with a garlic yoghurt dressing and a sprinkling of fresh coriander, the flavours and aromas of this dish are are a real winner. In this recipe, we’ve roasted whole cloves of garlic to give the veg maximum flavour, as well as using its buttery texture and sweet flavour in the yoghurt dressing. Simple but effective, it’s a little trick our chefs love to use!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Breast (skin-on)

1 unit(s)


1 unit(s)

Echalion Shallot

2 unit(s)


1 unit(s)


1 pot(s)

Ground Cumin

1 pack(s)

Greek Style Natural Yoghurt


½ unit(s)


1 unit(s)

Garlic Clove

1 bunch(es)


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2368 kJ
Energy (kcal)566 kcal
Fat19.0 g
of which saturates5.0 g
Carbohydrate55 g
of which sugars21.0 g
Protein44 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces. Trim the carrot (no need to peel) and cut into batons about the size of your index finger. Chop the potato into 2cm chunks (no need to peel). Halve and peel the shallot. Cut each half lengthways into quarters.


Pop the potatoes onto one large baking tray and the rest of the veggies onto another. Add the whole garlic cloves (still in the skin!) onto the tray with the potatoes. Add a good pinch of salt and pepper to both trays. Drizzle over some oil. Toss to coat everything well, then pop the potatoes on the top shelf of your oven and the rest of the veggies onto the middle shelf. Cook until golden and crispy, 25-30 mins. Turn halfway through cooking and remove the garlic cloves!


Meanwhile, sprinkle the ground cumin over the chicken and add a good pinch of salt and pepper. Rub everything in to coat it. IMPORTANT: Remember to wash your hands! Heat a splash of oil in a frying pan on medium-high heat. Pop the chicken into the pan (skin-side down). Cook until the skin is crispy, 4-5 mins. Turn over and cook for 2 mins. Pop onto the potato tray (skin-side up) and roast for the final 15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle!


In the meantime, zest and halve the lemon. Roughly chop the coriander (stalks and all). Pop the yogurt into a small bowl. Add the juice from half the lemon and the olive oil (see ingredients for amount). Once the garlic cloves are cool enough to handle, squeeze the garlic from its skin and grate into the dressing (or use a garlic press). Season to taste with salt and pepper.


Once the veggies are out of the oven and the chicken is cooked, pop all the veggies (including the potatoes) into a large mixing bowl along with half the coriander, the lemon zest and any cooking juices from the chicken. Toss to combine. Thinly slice the chicken.


Divide the roasted veggies between your plates and place the chicken on top. Drizzle over the yogurt dressing and sprinkle over the remaining coriander. Serve with the remaining lemon, chopped into wedges, for squeezing over. Enjoy!