Mango Chutney Glazed Spiced Chicken Breast with Rainbow Veg Side

Put the yoghurt in a bowl and season with salt and pepper. Pull the mint leaves from their stalks and finely chop (discard the stalks). Peel the garlic cloves. Put one of the cloves into a square of foil with a drizzle of oil. Scrunch to enclose it. Grate the rest of the garlic (or use a garlic press). Roast the carrots on the top shelf of your oven until golden and tender, 20-25 mins. Halfway through cooking, turn the carrots and add the garlic parcel to the tray for the final 10-12 mins.

Add the grated garlic to the softened onion along with the ground cumin, stir and cook for 1 min. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the onion, bring to the boil. Stir in the chicken stock paste and bulgur wheat, bring back up to the boil and simmer for 1 min, pop a lid on the pan and remove from the heat. Leave for 12-15 mins or until ready to serve.

Meanwhile heat a frying pan on medium-high heat (no oil). Put the pasanda seasoning into a bowl and add the oil (see ingredients for amount). Season with salt and pepper. Add the chicken to the bowl and use your hands to coat the chicken in the spice. IMPORTANT: Wash your hands after handling raw meat.

Once the pan is hot, lay the chicken in the pan skin-side down and fry until golden brown, 4-5 mins. Turn the chicken and cook for another 3-4 mins. Pop the chicken on the tray next to the carrots and roast until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Wash your hands after handling raw chicken. Once cooked, add the mango chutney to the chicken. Turn to coat the chicken in the chutney. Set the tray aside. When the chicken has 5 mins left to cook, heat a drizzle of oil in your frying pan on medium-high heat. Once hot, add the rainbow veg mix and cook for 2-3 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 4-5 mins. Remove the pan from the heat.

Once cooked, remove the carrots from the oven. Carefully remove the garlic from the parcel, roughly chop or mash with a fork. Stir the roasted garlic into the yoghurt. Stir half the mint into the bulgur wheat and season to taste with salt and pepper. Thinly slice the chicken on a board. Spoon the bulgur wheat into bowls and top with the chicken and carrots. Spoon over any remaining chicken juices and the garlic yoghurt. Sprinkle over the remaining mint. Serve with the rainbow veg alongside and enjoy!