Here is the kind of recipe we are all looking for: low-cal but tasty. Well anyway, that’s my take on what we should be looking for these days. It’s not a Turkish recipe, just my translation of yet another fab Woman&Home recipe. But the ingredients make it sound close to home, I think!
Honestly, only 313 calories per serving of this sweet-smelling oven-baked chicken smothered in seeds and ground almonds accompanied by broccoli in a lemony garlicky yogurt sauce. Could have been written for Dukan!
I had to rush out to my local aktar to buy some cumin seeds though. Cumin or kimyon is one of our favourite spices but I always use the ground.
This time I was in heaven as I wafted along on a wave of oriental fragrances as I pounded first these and then the coriander seeds with my brass mortar and pestle.
The yogurt spiced with lemon zest and garlic is also a winner. Any old veg can be given a lift with this light sauce. I added more garlic than given in the original recipe and am also thinking grated ginger.
By the way, I have started peeling garlic cloves in that cheffy way by banging each one with the sideways blade of a knife. They peel beautifully after that.
My chicken breasts were perfect: my butcher prepares them in front of my eyes and assures me the chickens were running around freely before the chop.I can’t think any further than that otherwise I might turn vegetarian.
- Heat the oven to 200C/180C fan/400F/gas 6.
- Place the soy sauce in a shallow dish. Add the sesame seeds, spices, almonds and plenty of seasoning to another dish.
- Dip the chicken first into the soy sauce, then into the seed mixture until well coated.
- Place the chicken in a roasting tin and drizzle with the oil. Bake for 30-35 minutes until golden and tender.
- Meanwhile, steam the broccoli and broad beans if using, for 5-6 minutes until tender.
- Add the crushed garlic and lemon zest to the yogurt and drizzle over the cooked vegetables.
- Slice the chicken breasts and serve.