Tandoori Chicken with Roasties and Salsa
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 6, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 6, 2019.
Ingredients
Roasties
- 800g potatoes
- 2 carrots
- 1 brown onion
- 1 pack roasties spice
Chicken
- 1 pack chicken thighs
- 1 pack tandoori spices
- 3 Tbsp yoghurt
Salsa
- 2 tomatoes
- ½ telegraph cucumber *
- 1 bunch coriander
- 1 lemon
To Serve
- Remaining yoghurt
Steps
-
Prep & cook roasties Preheat oven to 220°C. Preheat BBQ hot plate or grill (if using). Dice potatoes and carrots 2cm; thinly slice onion. Toss all on a lined oven tray with roasties spice and a drizzle of oil. Season and roast for 25-30 minutes, until cooked through.
-
Prep chicken Pat chicken dry, place in a bowl with tandoori spices, first measure of yoghurt and a small drizzle of oil. Season and toss to coat. Add a pinch of chilli flakes for some heat.
-
Prep salsa Dice tomatoes and cucumber 1cm; chop coriander; zest and juice lemon. Place all in a bowl with a small drizzle of olive oil and season. Toss to combine.
-
Cook chicken Heat a small drizzle of oil in a fry-pan on medium heat. Cook chicken, in batches if needed, for about 6 minutes each side (depending on thickness), or until cooked through. If chicken browns too quickly reduce heat. Rest, covered before slicing thinly. Alternatively, cook chicken on BBQ.
-
Serve roasties and chicken topped with salsa and yoghurt.
Nutritional Information
Energy |
2534 kj 606 kcal |
---|---|
Protein | 36.5g |
Carbohydrate | 38.5g |
Fat | 33.0g |