Tandoori Chicken with Roasties and Salsa
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 6, 2019.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 6, 2019.
Ingredients
Roasties
- 1 pack potatoes
- 2 carrots
- 1 brown onion
- 1 pack potato spices
Chicken
- 1 pack chicken thighs
- 1 pack tandoori spices
- 2 Tbsp yoghurt
Salsa
- 2 tomatoes
- ½ telegraph cucumber *
- Zest and juice of 1 lemon
To Serve
- Remaining yoghurt
Steps
-
Prep and cook roasties Preheat oven to 220°C. Preheat BBQ to medium (if using). Dice potatoes and carrots 2cm, then thinly slice onion. Toss all on a lined oven tray with potato spices and a drizzle of oil. Season and roast for 25-30 minutes, until cooked through.
-
Prep chicken Pat chicken dry and 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. Toss in a bowl with lemon zest and juice and a small drizzle of oil. Season.
-
Cook chicken Heat a small drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Alternatively, cook chicken on BBQ. If chicken browns too quickly, reduce heat. Rest, covered, before slicing thinly.
-
Serve roasties and chicken topped with salsa and remaining yoghurt.
Nutritional Information
Energy |
2174 kj 520 kcal |
---|---|
Protein | 31.0g |
Carbohydrate | 31.0g |
Fat | 29.3g |