Cumin-Spiced Sheet Pan Chicken & Pineapples with Coriander Yoghurt
Cumin-Spiced Sheet Pan Chicken and Pineapples with Coriander Yoghurt recipe shared by Nikki from MyNutriCounter. In the 12th century, Northern India was invaded by the Mughals which were the Muslim Persian tribes. They were headed by the emperor Babur and brought their own culinary traditions and largely shaped the cuisine of the North-India Punjabi region. Mughlai cuisine typically used spices such as cumin, coriander, saffron, cardamom, cinnamon and nutmeg, and when combined with the butter, or fermented milk-based gravies, made for milder tasting dishes. Along with the spices and dishes, the Mughals also introduced the Indians to the tandoor, a cylindrical clay oven where meat was baked and smoked over coals which spread appetizing aromas throughout the streets and market places.
- Servings: 4
Source: luvmyrecipe.com
Ingredients
- g/17.5oz chicken breast fillets, cut into 2” chunks
- ml/1fl oz coconut oil
- g/3.5oz red bell peppers
- g/0.75oz green chillis, deseeded and cut into thin strips
- g/10.5oz pineapples, cut into chunks
- cumin powder
- turmeric powder
- black pepper
- salt
- g/3.5oz plain yoghurt
- g/0.25oz chopped coriander