The garlicky beans and oven roasted tomatoes work really well with the turmeric spiced chicken. However, if you’d rather keep it simple, serve with a peppery rocket and spinach salad.Fibro Food Fairy
The health benefits of turmeric are well documented. It is a spice that is traditionally associated with Eastern cultures and is the main ingredient in curry powder. It has a warm golden colour and a deep, intense flavour. It is said to have anti-inflammatory properties so I felt inspired to incorporate it into a healthy chicken dish that also included some Western influences.
This was my second attempt to perfect this dish. Instead of using a traditional method that requires coating the chicken breast in flour, egg and breadcrumbs I have kept it simple by using ground almonds and a little olive oil which not only means that it is gluten free but that it is a healthier alternative providing key nutrients, fibre and omega 3.
Free From Information:
• Dairy free
• Egg free
• Gluten free
• Soya free
• Refined sugar free
Super speedy turmeric chicken, oven roasted sweet cherry tomatoes with garlicky beans
- 8 on the vine cherry tomatoes
- olive oil
- 2 free range, organic chicken breasts
- 60g ground almonds
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 100g fine green beans
- 1 teaspoon garlic purée
- 400g of tinned cannellini beans, drained and rinsed
- 1 teaspoon wholegrain mustard
- 1 tablespoon olive oil
- salt and pepper to taste
Preheat oven to 180° C fan. Leaving on the vine place the cherry tomatoes in an ovenproof dish and drizzle with olive oil. Roast in the oven for 15 minutes.
Place the chicken breasts between two large pieces of cling film or inside a sandwich bag. Bash with a rolling pin or something heavy to flatten them to approximately 1 cm thick; this will also tenderise the meat. To a large shallow dish add the ground almonds, turmeric, cayenne pepper and salt. Mix to combine. Brush each chicken breast with a little olive oil then coat in the almond mixture. Fry the coated chicken breast on a medium heat, in a non-stick frying pan, for approximately 5 minutes on each side or until golden and cooked through.
Meanwhile cook your beans. Add the fine green beans to salted boiling water and cook for approximately 6 minutes or until just tender. To another non-stick pan add the garlic purée and gently fry in a little olive oil for a minute before adding the drained cannellini beans, mustard and seasoning. Cook until warmed through, approximately 3-4 minutes then mash with a fork and tablespoon of olive oil. Add a dash of boiling water from the kettle to loosen if required. Check the seasoning and adjust to taste.
Divide the crushed cannellini beans between two warm plates. Top with the cooked green beans. Slice the chicken breast or leave it whole and place on top of the beans. Serve with the tomatoes letting their sweet roasting juices drizzle over the chicken.