Indian Roasted Chicken with Cauliflower Almond Rice

Steps

1. Cook chicken Preheat oven to 220°C. Pat chicken dry, season with salt and toss in a bowl with a drizzle of oil and tandoori paste. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 2 minutes each side until golden.
2. Transfer chicken to a lined oven tray, along with broccolini. Reserve pan. Toss broccolini with a drizzle of oil, squeeze over lemon juice and season. Roast in oven for about 12 minutes until chicken is cooked through and broccolini is tender. Rest, covered for 2-3 minutes.
3. Start cauliflower rice When chicken has about 5 minutes cook time remaining, start cauliflower rice. Grate carrot. Wipe reserved pan clean and return to medium-high heat with a knob of butter. Add Indian spices, garlic, almonds and carrot, cook for about 1 minute until fragrant.
4. Finish cauliflower rice Add cauli pearls and cook for about 4 minutes, stirring often until tender. Add soy sauce and season to taste.
5. Slice chicken Thinly slice chicken against the grain and stir any resting juices through cauliflower.
6. Serve cauliflower almond rice topped with chicken, serve broccolini on the side. Dollop over raita.