Chicken baked on a baking sheet with cauliflower
Drizzle the chicken and vegetables with the sauce and a little lemon juice on the plate. Serve with yogurt dip and eat with a baguette to mop up any leftover sauce.
- 1 tsp ground coriander
- 1 tsp ground smoked paprika
- 1 pinch cayenne pepper
- 4 tbsp olive oil
- 6 pieces of chicken thighs
- 1 head cauliflower
- 3 pcs shallots
- 300 g Greek-style yogurt
- 2 PL module
- 2 tbsp fresh coriander
- 2 tbsp lemon juice
- 1 clove garlic
- Preheat the oven to 220°C. In a large bowl, whisk together the ground coriander, ground smoked paprika and cayenne pepper with 1/5 tbsp oil, salt and pepper. Place the chicken pieces in the bowl and coat them in the spice and oil mixture. Place the chicken on a baking sheet, skin side up, and place in the oven and bake for 15 minutes.
- Add the remaining shallot oil and a large pinch of salt to a bowl. Add the cauliflower florets (you can also add nice, unshriveled leaves) and coat them in the mixture as well. Remove the baking sheet from the oven and arrange the cauliflower around the meat.
- Return to oven and bake for another 30 minutes until chicken and cauliflower are golden brown. Stir the vegetables during baking to brown on all sides and turn the chicken thighs.
- Meanwhile, prepare the dip: Beat the yogurt with the chopped herbs, lemon juice and garlic, season with salt and pepper. Refrigerate until serving.
- Drizzle the chicken and vegetables on a plate with the sauce and a little lemon juice. Serve with yogurt dip and eat with a baguette that you can wipe off the remaining sauce with. FOR SNACK: SANDWICH Remove the skin from the remaining chicken and remove the meat. Cut the ciabatta in half and spread both halves with basil pesto. Place 1-2 slices of tomato on the bottom half and place a thick slice of mozzarella on top of the chicken. Cover with the other half of the ciabatta. At this stage, you can either just wrap it tightly or additionally bake it à la panini in a sandwich maker. If you don't have one, heat a little olive oil in a frying pan. Place the filled ciabatta and toast until the bottom of the pastry is golden brown and the cheese starts to melt slightly. Then turn the sandwich over, cover with the other frying pan and toast the other side.
FOR SNACK: SANDWICH Remove the skin and meat from the remaining chicken. Cut the ciabatta in half and spread basil pesto on both halves. Place 1-2 slices of tomato and chicken on the bottom half, place a thick slice of mozzarella on top. Cover with the other half of the ciabatta. At this stage, you can either just wrap it tightly or additionally bake it à la panini in a sandwich maker. If you don't have one, heat a little olive oil in a frying pan. Place the filled ciabatta and toast until the bottom of the pastry is golden brown and the cheese starts to melt slightly. Then turn the sandwich, weigh it down with the other frying pan and toast the other side.