Cauliflower is one of those superstar veggies, always ready to do the heavy lifting in any meal. With its special nuttiness that comes out after roasting, it makes a hearty addition to this spiced chicken stunner of a meal.
Always refer to the product label for the most accurate ingredient and allergen information.
souk market spice blend
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Chop the kumara (unpeeled) into 1 cm cubes. Cut the cauliflower into 1 cm florets and roughly chop the stalk. Slice the red onion into 1 cm wedges. TIP: Cutting the veggies to the correct size ensures they cook in the allocated time. Peel and finely chop the garlic.
Add the kumara, cauliflower, red onion and garlic to the oven tray lined with baking paper. Drizzle with olive oil and add 1/2 the salt and a pinch of pepper. Toss to coat and bake for 25 minutes or until golden and tender.
While the veggies are baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Combine the Souk Market spice blend and the remaining salt in a medium bowl. Season with a pinch of pepper. Add the chicken steaks and a drizzle of olive oil and toss to coat the chicken. Set aside.
In a small bowl, combine the Greek yoghurt, water (see ingredients list) and a squeeze of lime juice (2 tsp for 2 people / 4 tsp for 4 people). TIP: Add as much or as little lime juice as you like, depending on your taste. Season with a pinch of salt and pepper and mix well.
When the veggies have 10 minutes of cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, pick and finely chop the parsley leaves. When the veggies are cooked, transfer to a large bowl and toss together with the baby spinach leaves (see ingredients list).
Divide the roast veggie medley between plates and top with the Casablanca chicken. Drizzle over the citrus yoghurt and garnish with the parsley.