Turmeric chicken bites with vege rice bowl

Instructions

Stay Awake

(Stops screen from sleeping)

1 In a processor, blend turmeric (reserving 1 teaspoonful), garlic, ginger, half of the lemon juice and 1 tablespoon of the oil to a paste. Use paste to coat chicken and leave to marinate for a few hours or overnight.

2 Once chicken is marinated, preheat oven to 190°C. In an ovenproof dish, place carrots, beetroot and onion. Spray with oil. Bake in oven for 20 minutes, toss and respray with oil.

3 In another ovenproof dish, place chicken and cook for 25-30 minutes, until lightly golden, turning once.

4 Meanwhile, in a pan, heat remaining oil over medium and add rice. Cook for a minute. Add 1½ cups water, reserved turmeric and cinnamon sticks. Bring to the boil, reduce heat, cover and simmer for 15 minutes, or until rice is fluffy.

5 Stir in chickpeas and dates with half of the coriander and reserved lemon juice. Season to taste.

6 To serve, divide rice among 4 bowls. Add roasted veges and top with chicken and remaining coriander. Serve with a spoonful of yoghurt.