Cumin Chicken
with Root Vegetable Salad and Garlic Yogurt Dressing
This warming and hearty Cumin Chicken with Vegetable & Dressing is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
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 war 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.
Ingredients
1
Baking Potato
2
Skin-On Chicken Breasts
1
Echalion Shallot
2
Ground Cumin
1
Aubergine
(May contain Celery)
1
Garlic Clove
½
Lemon
2
Carrot
150
Low Fat Natural Yoghurt
(Contains Milk)
1
Coriander
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
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 carrots (no need to peel) and cut into batons about the size of your index finger. Chop the potatoes 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 veg onto another. Add the whole garlic clove (still in its 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 onto top shelf of the oven and the rest of the veg onto the middle shelf. Cook until golden and crispy, 25-30 mins. Turn halfway through and remove the garlic cloves.
Meanwhile, sprinkle the cumin over the chicken and add a good pinch of salt and pepper. Rub everything in to coat. IMPORTANT: Remember to wash your hands after handling raw meat! 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 cook 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, mash with a fork or grate into the dressing (or use a garlic press). TIP: Add the garlic to taste, you don't have to use it all! 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 vegetables 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!
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