Planning next week’s dinners? This fuss-free tray bake is a vibrant celebration of Indian spices, plus it’s low carb and keto-friendly, too. It’s great for popping in the oven and letting it work its magic as you tackle everything else on your to-do list!
3 tsp sweet paprika, plus a pinch extra for serving
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
½ tsp ground turmeric
½ tsp chilli powder
1 head cauliflower, cut into florets
1 cup Greek-style yoghurt, plus ¼ cup extra to serve
8 chicken pieces
2 tbsp vegetable oil
1/2 Lebanese cucumber, cut into bite-sized pieces
¼ cup mint leaves
sea salt
Preheat oven to 180C/350F.
Make a spice mix by combining the paprika, cumin, coriander, cardamom, turmeric and chilli powder in a bowl.
Place the cauliflower in a large mixing bowl. Add half the spice mix and set aside for later.
In a large bowl, combine the 1 cup of yoghurt with the remaining spice mix and 1 tsp sea salt. Add the chicken and mix until well combined. Transfer the chicken pieces to a roasting tin, tray or cast iron skillet. Cook in the preheated oven for 30 minutes.
Remove the chicken from the oven. Toss the cauliflower and spice mix with oil and a pinch of salt. Scatter the cauliflower over the chicken. Return to the oven and cook for another 30 minutes or until the chicken is cooked through
Remove from the oven and top with cucumber, mint leaves and dollops of yoghurt. Sprinkle over a little more sweet paprika and serve.
