- 1 tablespoon whole cumin seeds
- 1 tablespoon ground coriander
- 2 teaspoons turmeric
- 1/2 cup natural yoghurt
- 4 x 150g chicken breast fillets
- Chilli flakes, optional
- 1/2 cauliflower, cut into small florets
- 1 medium eggplant, cut into small cubes
- 1/2 red onion, cut into thin wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 cup natural yoghurt, extra
- 1/4 cup pistachio nuts, toasted
- 2 teaspoons sesame seeds, toasted
- Fresh coriander, to serve
| - Combine spices and divide mix in half. Combine half of the mix with yoghurt and use to coat chicken breasts. Place chicken in a single layer on a large lined baking tray
- Combine the cauliflower, eggplant and onion in a bowl with oil, salt and remaining spices until well coated. Arrange on the baking tray around the chicken
- Bake at 200°C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender
- Transfer to a serving plate and serve drizzled with extra yoghurt, pistachio nuts, sesame seeds and fresh coriander
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