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Clare Buchanan Clare Buchanan

Tandoori Chicken with Roasted Cauliflower and Almonds

(serves 2)

Ingredients

  • 10 tbsp Cyclops Greek yoghurt

  • 1 tbsp lemon juice

  • 1½ cloves of garlic crushed

  • 2 cm fresh ginger grated

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp paprika

  • ½ tsp ground turmeric

  • ⅛ tsp cayenne pepper

  • 325 g chicken thigh fillets (skinless)

  • ½ tbsp olive oil for brushing

  • ½ cauliflower cut into florets

  • 1½ tbsp olive oil

  • ½ tsp ground cumin

  • ¼ C almonds roughly chopped

  • 40 g baby spinach leaves

  • ½ handful fresh parsley chopped

Instructions

  • In a large bowl, combine most of the yoghurt (reserving some for serving), lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, cayenne pepper, and a good sprinkle of salt. Mix well. Add the chicken and ensure it is well coated with the marinade. Cover and refrigerate for at least 30 minutes or longer if possible.

  • Heat the oven to 200°C.

  • Arrange the chicken in a single layer in a roasting dish. Bake for 35 minutes or until cooked through and well coloured.

  • In a large mixing bowl, toss the cauliflower florets with olive oil, cumin, salt, and pepper until well coated. Spread the cauliflower onto a baking tray in a single layer. Roast in the oven with the chicken for 15 minutes. Add the almonds to the tray and continue to roast for another 10 minutes or until the cauliflower is tender and golden.

  • Serve the tandoori chicken thighs with the cauliflower and almonds, a dollop of yoghurt, baby spinach tucked in alongside and a sprinkle of parsley.

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Clare Buchanan Clare Buchanan

Greek Style Chicken & Vegetable

(serves 2)

Ingredients

  • ½ C Cyclops Greek yoghurt

  • 1 tbsp olive oil

  • 1 clove of garlic crushed

  • ½ lemon zested and juiced

  • ½ tbsp fresh oregano chopped (or teaspoon dried)

  • ½ tsp paprika

  • ½ kg chicken thigh (bone in, skin on)

  • 1 capsicum sliced

  • ½ red onion sliced

  • 1 zucchini sliced

  • ½ eggplant sliced into half moons

  • 1 tbsp olive oil

  • ½ tsp dried thyme

  • 2 tbsp black olives

  • ¼ handful fresh oregano chopped (or parsley)

Instructions

  • In a large bowl, combine yoghurt, olive oil, garlic, lemon zest and juice, oregano, paprika, salt and pepper. Mix well.

  • Add the chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

  • Heat the oven to 200°C.

  • Arrange the chicken in a single layer in a large roasting dish. Place in the oven and cook for 15 minutes.

  • In a large bowl, toss the capsicum, red onion, zucchinis, and eggplant with olive oil, salt, pepper, and dried thyme until well-coated.

  • Arrange the vegetables and olives around the chicken, you may need 2 dishes if your roasting dish isn't large.

  • Place the pan back into the oven and bake for 35 minutes, or until the chicken is cooked through and vegetables tender.

  • Serve the chicken with the vegetables. Sprinkle with chopped oregano and serve.

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Clare Buchanan Clare Buchanan

Slow Cooked Spiced Lamb Shoulder with Chermoula Yoghurt

(Serves 6)

Ingredients

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp smoked paprika

  • 1 tsp ground cinnamon

  • 1½ kg lamb shoulder bone-in

  • 3 tbsp olive oil

  • 2 onions sliced

  • 4 cloves of garlic crushed

  • 1 C chicken stock

  • 5 pita pockets

  • 1 telegraph cucumber sliced

  • 3 tomatoes sliced

  • 1 red onion sliced

Yoghurt Chermoula

  • 1 handful fresh coriander roughly chopped

  • 1 handful fresh parsley chopped

  • ½ handful fresh mint chopped

  • 3 cloves of garlic crushed

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp smoked paprika

  • 1 lemon zest and juice

  • 1 Cyclops Greek Yoghurt

Instructions

  • Heat the oven to 150°C or alternatively you can use a slow cooker

  • In a small bowl, mix together the cumin, coriander, smoked paprika, cinnamon, and a good sprinkle of salt and black pepper.

  • Rub the spice mixture evenly over the lamb shoulder.

  • Heat a drizzle of oil in a large frying pan over medium-high heat.

  • Sear the lamb on all sides until browned.

  • Place the onion and garlic in the base of a large casserole with a lid (or slow cooker). Sit the lamb on top and pour in the stock. Cover and cook for 4-5 hours (slow cooker on low for 7 hours) until the lamb is tender and falling off the bone.

  • To make the Yoghurt Chermoula, place the coriander, parsley, mint, garlic, cumin, coriander, paprika, lemon zest and juice in a blender and blitz until smooth. Stir through the yoghurt and season to taste with salt. Refrigerate until needed.

  • Once the lamb is cooked, remove excess fat and shred the meat using two forks.

  • Toast the pita pockets and cut into wedges.

  • Serve the shredded lamb on a platter, drizzled with yoghurt chermoula. Arrange, tomatoes, cucumber and red onion alongside.

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