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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.