Olive Magazine
Chicken and Cauliflower Recipe with Yogurt on a white dinner plate

Charred chicken with spiced-yogurt cauliflower

Published: April 23, 2018 at 10:38 am
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  • Preparation and cooking time
    • Total time
    • + marinating
  • A little effort
  • Serves 4

Check out this impressive pan-roasted crispy chicken with a creamy, punchy spiced yogurt cauliflower. This creative recipe comes from Thames Lido in Reading

  • Gluten free
Nutrition:
NutrientUnit
kcal813
fat55.4g
saturates20.6g
carbs18.1g
sugars12.7g
fibre3.4g
protein58.9g
salt1.2g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 1 small chicken
  • 3 cloves garlic
  • 1 tsp ground cinnamon
  • seeds ground to make ¼ tsp cardamom
  • 2 tbsp extra-virgin olive oil
  • to serve (optional) micro herbs

SPICED-YOGURT CAULIFLOWER

  • 1 small cauliflower, cut into florets
  • 75g butter
  • 4 cloves garlic, finely chopped
  • 1 small onion, finely diced
  • 2 tsp ground cumin
  • a small bunch coriander, stalks finely chopped and leaves picked
  • 3 egg yolks
  • 1 tbsp cornflour
  • 500ml natural yogurt
  • a squeeze lemon juice
  • a pinch pul biber, (see notes below)
  • 1 tbsp pine nuts, toasted

Method

  • STEP 1

    Start by removing both legs from the chicken, then take both breasts off the bone, leaving the skin on, so that you have 4 pieces. De-bone both legs by following the L shaped bones in each with your knife, cutting round either side of the bone, and finally underneath until you free it from the flesh. Alternatively, you can ask a good butcher to do this for you.

  • STEP 2

    Crush the garlic with a pestle and mortar with a pinch of salt. Add the spices, followed by the olive oil. Lay the chicken skin-side down on a plate and rub the spice mix onto the flesh of the chicken, avoiding the skin. Chill for 2-3 hours.

  • STEP 3

    Cook the cauliflower in a steamer for 6-7 minutes until soft.

  • STEP 4

    Melt 50g of the butter in a frying pan and add the garlic. Cook gently for 1 minute, then add the onion and a good pinch of salt. Fry for 10 minutes until soft. Stir in the cumin and coriander stalks and cook for 1 minute.

  • STEP 5

    In a small bowl, mix the egg yolks with the cornflour to make a paste. Slowly add the yogurt, stirring continuously. Pour the yogurt mix into the onions, season, and cook gently for 3-4 minutes, stirring until thickened slightly and looking glossy. Stir in the cauliflower, ¾ of the coriander leaves and the lemon juice. Keep warm.

  • STEP 6

    Heat the oven to 200C/fan 180C/gas 6. Season the chicken well, heat an ovenproof frying pan and put the chicken in, skin-side down. Cook for 5 minutes until the chicken skin is golden brown, then put into the oven, still skin-side down, for 10-12 minutes. Flip all of the pieces of chicken over and cook for another 10-15 minutes or until cooked through. Remove onto a warm plate and cover with foil, resting for 5 minutes. Add the remaining butter to a small pan and cook until golden brown and nutty.

  • STEP 7

    To serve, spoon the warm cauliflower onto a plate, drizzle with the browned butter, sprinkle with pul biber, pine nuts and the remaining coriander leaves. Serve the chicken alongside, with any of the resting juices spooned over and micro herbs, if you like.

Pul biber, or aleppo pepper, are mild red Turkish chilli pepper flakes. Buy from Middle-Eastern grocers, online or subsitute with a pinch of regular dried chilli flakes.

Try more of our cauliflower recipes here...

Vegan Buffalo Cauliflower Tacos
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