BY: Charmaine Broughton
This chicken diner explodes with flavour – you won’t believe you made it yourself. Don’t love cauliflower? Switch it out for broccoli, peppers and mushrooms or just about any vegetable you’ve got in your fridge. Added bonus? Cooking on a single pan makes for minimal dishes come clean-up!
Makes 4 servings
1 tbsp (15 mL) oil
1 tbsp (15 mL) cumin
1½ tsp (7 mL) smoked paprika
½ tsp (2 mL) each turmeric and salt
¼ tsp (1 mL) each cinnamon, ginger and allspice
8 skinless boneless chicken thighs
½ cauliflower, cut into florets
1 red onion, cut in thick strips
Pinch of saPinch of salt
2 tbsp (30 mL) each peanut butter and lemon juice
1 tbsp (15 mL) plain yogurt
1 tsp (5 mL) tahini
1 large clove garlic, minced
Generous pinch of salt
½ cup (125 mL) each diced cucumber and diced tomato
2 tbsp (30 mL) chopped parsley
Squeeze of lemon juice
ONE: Preheat oven to 425⁰F (220⁰C). Line a large baking sheet with parchment paper.
TWO: In a largebowl, stir together oil and spices to make a paste. Add chicken and, using your hands, coat inpaste. Place chicken on one end of the baking sheet. Roast 15 minutes.
THREE: Place cauliflower and red onion on other half of the baking sheet. Sprinkle vegetables withpeanut oil and salt. Roast about 10 more minutes, stirring vegetables halfway through.
FOUR: Stir peanut butter with lemon juice, yogurt, tahini, garlic and salt. Thin with water if needed.
FIVE: In a separate bowl, stir cucumber with tomato, parsley, lemon juice and a pinch of salt.Plate chicken, cauliflower and onions over rice or warmed pita. Drizzle with sauce, then sprinklewith tomato mixture.
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