Ingredients

Method

• 2 T olive oil
• 2 t turmeric
• 1 T freshly grated ginger
• 4 cloves garlic
• 1 chilli, chopped
• 2 t crushed coriander
• 1 t ground cumin
• 1 large onion, sliced
• 1 cup coconut cream
• ½ cup coconut yoghurt
• 1 free-range chicken
• 1 x 80 g punnet pomegranate rubies

Method

Ingredients

Add the oil to a warm pan then stir-fry the turmeric, ginger, garlic, chilli, coriander, cumin and onion for 3 minutes, stirring continuously with a wooden spoon.
Remove from the heat and allow to cool slightly before stirring through the coconut cream and yoghurt.
Slice the chicken in half and place in a large plastic bag.
Pour the spicy yoghurt marinade into the bag then seal tightly.
Leave to marinate overnight, but at least for 30 minutes.
Preheat the oven to 180ºC.
Place the chicken halves on a baking tray then pour over a little marinade. Roast for 45 minutes, basting every 15 minutes – do not turn over.
Garnish with pomegranate rubies.

Per serving: 3864.8kJ, 81.9g protein, 61.7g fat, 4.7g carbs