RW - foRWard Health & Wellbeing eMag - Feb26 - Flipbook - Page 29
1. Brown chicken
Preheat the oven to 220C, fan-forced.
Line an oven tray with baking paper.
Season the chicken with salt and pepper.
Heat 1 tbs olive oil in a large frypan over
medium-high heat. Cook the chicken for
2 minutes each side or until golden (the
chicken won’t be cooked through).
2.Make spiced yoghurt
While the chicken is browning, combine
the yoghurt and half the kofta seasoning in
a bowl and season with salt and pepper.
3. Bake chicken
Transfer the chicken, smooth-side up, to
the lined tray and reserve the pan. Drizzle
with 2 tsp olive oil, then scatter over the
dukkah and remaining kofta seasoning.
Bake for 10 minutes or until the chicken is
cooked through. Rest for 3 minutes.
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4.Prep ingredients
While the chicken is baking, crush or
finely chop the garlic. Cut the radish into
thin wedges. Peel the cucumbers into
ribbons with a vegetable peeler. Drain
and rinse the chickpeas. Crumble 1 stock
cube into a heatproof jug, add 250ml (1
cup) boiling water and stir to dissolve.
5.Heat chickpeas
Add the garlic, chickpeas and currants to
the reserved pan and return to mediumhigh heat. Add the stock and bring to the
boil, scraping to incorporate the flavour
from the base of the pan. Reduce the
heat to medium and cook, stirring
occasionally, for 5 minutes or until slightly
reduced. Taste, then season with pepper.
Stir in the radish, then remove the pan
from the heat.
6.Dress salad and serve
Meanwhile, whisk 1 tbs red wine vinegar
and 1 tbs extra virgin olive oil in a large
bowl and season with salt and pepper.
Add the rocket and cucumber to the
dressing and toss to coat. Slice the
chicken. Divide the chicken, chickpea
mixture and salad among plates. Drizzle
with the spiced yoghurt to serve.
