Tandoori Chicken with Roasties and Salsa

Tandoori Chicken with Roasties and Salsa

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, January 6, 2019.
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Ingredients

Roasties

  • 1 pack roasting 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

  1. Prep and cook roasties Preheat BBQ to medium (if using). Preheat oven to 220°C. 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.
  2. Prep chicken Pat chicken dry, then place in a bowl with tandoori spices, first measure of yoghurt and a drizzle of oil. Season and toss to coat. Add a pinch of chilli flakes for some heat.
  3. Prep salsa Dice tomatoes and cucumber 1cm. Toss in a bowl with lemon zest and juice and a drizzle of oil. Season.
  4. Cook chicken Heat a 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.
  5. 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