Tandoori Chicken with Roasties and Salsa
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, January 6, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, January 6, 2019.
Ingredients
Roasties
- 400g potatoes
- 1 carrot
- ½ brown onion
- 1 pack roasties spice
Chicken
- 1 pack chicken thighs
- 1 pack tandoori spices
- 2 Tbsp yoghurt
Salsa
- 1 tomato
- ½ telegraph cucumber *
- 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 carrot 2cm and thinly slice onion. Toss all on a lined oven tray with roasties spice and a drizzle of oil. Season and roast for 25 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 tomato and cucumber 1cm and juice lemon. Place all in a bowl with a small drizzle of olive oil and season. Toss to combine.
-
Cook chicken Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for about 5 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 | 36.9g |
Carbohydrate | 39.8g |
Fat | 32.0g |