Indian-spiced chicken with roasted cauliflower

Ingredients

• 1 tbsp finely chopped coriander stems and roots
• 3 tsp tomato paste
• 3 tsp finely grated ginger
• 1½ tbsp lemon juice, plus extra wedges to serve
• 1½ tbsp garam masala (see Note) or medium curry powder
• 1½ tsp vegetable oil
• 2 chicken thighs, skin on, bone in, at room temperature
• salt and pepper
• 250 g (¼ large) cauliflower, cut into florets
• 1 tomato, chopped
• ¼ cup coriander leaves

Instructions

Preheat the oven to 200ºC and place an oven tray inside to heat up. Combine the coriander stems and roots, tomato paste and ginger. Add half of the lemon juice and garam masala, plus 2 teaspoons of oil. Season well with black pepper and salt. Using a sharp knife slice through the skin on the chicken thighs a few times, then rub the paste into the skin and flesh.  

Remove the tray from the oven and line with baking paper. Place the chicken on top, return to the oven and roast for 20 minutes until golden. Cover with foil if skin is looking too dark and cook for further 5–10 minutes until cooked through. Set aside, covered, for 5–10 minutes to rest.

Meanwhile, combine the cauliflower with the remaining garam masala and oil, season to taste and toss until well coated. Spread the cauliflower on a baking paper lined oven tray, transfer to the oven and cook for 20–25 minutes until starting to crisp and turn golden around the edges. 

Toss the cauliflower with the tomato, coriander and the remaining lemon juice and divide between plates. Drizzle chicken with resting juices and serve with lemon wedges.

Note

• Garam masala is a mild curry powder blend found in supermarkets and Indian food stores.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Lou Fay.