Sumac Roasted Chicken and Cauliflower
Serves: 2
Prep time: 15 minutes
Cook time: 25 minutes
1½ serves per portion
Recipe courtesy of Cynthia Daniels, Maleny Branch
Ingredients:
- ½ medium cauliflower, cut into florets
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground sumac
- ½ teaspoon smoked paprika
- 2 chicken tenderloins, fat trimmed
- 150g cherry tomatoes
- 2 large kale leaves, inner stem removed, roughly chopped
- 2 lemon wedges, to serve
- 2 wholegrain bread rolls
Method:
- PREHEAT oven to 200oC. Line a small roasting pan with baking paper.
- PLACE the cauliflower florets in the pan and drizzle with half the oil. Roast for 15 minutes.
- COMBINE the sumac and paprika on a plate. Using a clean plastic bag, add remaining oil and chicken and toss to coat before covering chicken pieces with spices.
- ADD tomatoes and the chicken to the roasting pan and cook for 5 minutes.
- ADD kale to the roasting pan, basting with pan juices. Roast for a further 5 minutes or until chicken is cooked.
- SERVE with lemon wedges and a bread roll on the side.
What's Great About It:
The fragrant blend of smoking spices gives a middle eastern inspired twist on roast chicken and vegetables. Baby eggplants and sage leaves can be used in place of kale leaves.
