Tandoori Chicken with Roasties and Salsa
Ready in 40 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, January 6, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 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 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 and 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 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 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, 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 |