Cumin Chicken, Spiced Cobettes & Saffron Yogurt
Chicken with cumin is truly delicious. Try it yourself in this summery dish, with smoky baked corn cobettes, caramelised onion rice and a golden saffron yoghurt dotted with fresh coriander.
Ingredients for 2 people
You'll also need
Butter, Olive oil, Pepper, Salt, Vegetable oil, Brown sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Coat the chicken breasts with the ground cumin and season with a generous pinch of salt and pepper
Add the sweetcorn cobettes to a large piece of tin foil
Add the ground paprika, cayenne pepper (can't handle the heat? Go easy!), a pinch of salt and top with a large knob of butter
Scrunch the foil around the corn until tightly sealed and add to a baking tray lined with tin foil
Put the tray in the oven for 25-30 min or until the corn is tender
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the chicken breasts and cook for 3 min on each side or until lightly browned, then remove from the heat
Whilst the chicken is browning, add the saffron to 1 tsp [2 tsp] hot water and set aside to infuse – this is your saffron liquid
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Transfer the browned chicken to the baking tray with the cobettes and reserve the pan
Put the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!) and the juices run clear
Once done, transfer the chicken to a clean board and leave to rest before slicing
Whilst the chicken is cooking, peel and finely slice the red onion[s]
Wipe the reserved pan clean and return it to a medium-high heat with a drizzle of olive oil and a pinch of salt
Once hot add the sliced onion and cook for 4-5 min or until caramelised
Meanwhile, chop the coriander roughly and roll the lime[s] with your hand on a hard surface and cut into wedges
Combine the chopped coriander, natural yogurt, saffron liquid and a squeeze of lime juice
Season with a generous pinch of salt and pepper and give everything a good mix up – this is your coriander & saffron yogurt
Once the onion has caramelised, add the balsamic vinegar with a pinch of brown sugar and cook for 1-2 min further or until the vinegar has been absorbed
Add the caramelised onion to the cooked rice and mix it all together – this is your caramelised onion rice
Serve the cumin chicken over the caramelised onion rice with the spiced cobettes to the side
Drizzle over the coriander & saffron yogurt and garnish with the lime wedges
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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