Roast chicken, cabbage and cauliflower with spicy nuts and raisins
This is an easy, delicious chicken dish with loads of healthy veg, finished with crunchy, spicy nuts and dried fruit. It’s really satisfying, and you won’t miss the carbs!
Vegetable oil or other cooking oil
2 chicken breasts (skin on or off)
Half a small pointed cabbage or Savoy cabbage
Half a small cauliflower
75g mixed, unsalted nuts and raisins
curry powder (optional)
about 4 tbsp plain yoghurt
½ a lemon
salt and pepper
Preheat the oven to 180C/gas 4 and put in a roasting dish to heat up.
Heat a trickle of oil in a large, non-stick frying pan over a fairly high heat. Season the skin side of the chicken breasts with salt and pepper and put them, skin side down, in the hot pan. Leave for around 1 1/2 minutes, until the skin has some nice, golden-brown colour. Season the other side of the breasts and turn them over. Give them a couple more minutes in the pan while you prepare the veg.
Slice the cabbage and the cauli into four wedges each, still held together by the stalk at the centre.
Transfer the chicken breasts to the hot oven dish, skin side up, and put them in the oven.
Return the frying pan to a medium-high heat. Add the wedges of cabbage and cauli. Fry for about 3 minutes, turning once, until nicely browned – even a little burnt in places. Transfer the veg to the roasting dish with the chicken. Give the veg a touch more oil and seasoning, then return the dish to the oven for about 10 minutes for everything to finish cooking.
Meanwhile, wrap the nuts and fruit loosely in a tea towel and bash roughly with a rolling pin to break up the nuts a little.
Return the frying pan to a medium heat, and add the bashed nuts and raisins. Throw in some salt and pepper and, if you like, a good pinch of curry powder. Toast the nuts and raisins for a few minutes, stirring often, until the nuts start to brown. Tip out of the pan into a bowl.
Test that the chicken is cooked by slicing into the thickest part – it should be white all the way through, and steaming hot, with no pinkness. Transfer the cooked cabbage, cauli and chicken to two warmed plates. Scatter the fried nuts and raisins over the top.
Mix the yoghurt with a good squeeze of lemon juice, some salt and pepper and, if you like, a pinch of curry powder. Spoon over the chicken and veg, and serve.
Try it at home and share your recipe with #NewcastleCan and #BritainsFatFight.