Sumac chicken with tahini yoghurt

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C (160°C fan-forced). 2. Spread the cauliflower, eggplant, sweet potato and red onion across two large baking trays. Sprinkle evenly with the cumin and crushed garlic and drizzle over the olive oil. Toss to coat well, then place in the oven and roast for 30-40 minutes until the veggies are tender. 3. Meanwhile, to prepare the sumac chicken, place the chicken in a large bowl, add the spices, lemon juice and a good pinch of freshly ground black pepper and massage into the chicken. Heat the olive oil in a large frying pan over high heat, add the chicken and sear for 1-2 minutes each side until well browned all over. (You may need to work in batches.) 4. Remove the trays from the oven and nestle the seared chicken among the veggies. Sprinkle the pine nuts over the top. Return to the oven and roast for another 12-15 minutes, until the chicken is cooked through and the pine nuts are golden. Slice the chicken. 5. To make the tahini yoghurt, mix together all the ingredients in a small bowl. Add 1-2 tablespoons tepid water and mix to a drizzling consistency. 6. Divide the sumac chicken, roasted veggies and pine nuts among four plates. Drizzle the tahini yoghurt over the top, scatter over the parsley leaves and serve.