TANDOORI CHICKEN with ROASTED CHICKPEA SALAD
SERVES 4 / PREPARATION & COOKING: 40 MINS / CHILLING: 1 HOUR
180ml (¾c) low-fat natural Greek-style yoghurt
15ml (1T) fresh ginger, finely grated
6 garlic cloves, crushed
15ml (1T) tandoori paste
5ml (1t) garam masala
10ml (2t) ground cumin
5ml (1t) ground coriander
1 fresh long red chilli, coarsely chopped
10ml (2t) grated fresh turmeric
600g chicken fillets
SALAD
1 can (400g) saltreduced chickpeas, drained and rinsed
1 red onion, cut into wedges
15ml (1T) extra virgin olive oil
10ml (2t) garam masala
160g baby spinach leaves
125ml (½c) coriander leaves
30ml (2T) lemon juice freshly ground black pepper
1 lemon, cut into wedges
1 Blend or process the yoghurt, ginger, garlic, tandoori paste, spices, chilli and turmeric until smooth.
2 Place the chicken in a large zip-lock bag. Pour the yoghurt marinade over and massage into the chicken. Make sure it’s covered all over. Refrigerate for at least 1 hour.
3 Salad Preheat the oven to 200°C. Grease and line a large oven tray. Combine the chickpeas, onion, oil and garam masala in a medium bowl. Spread on the prepared tray and roast for 20 minutes or until the chickpeas are golden and the onion is tender. Leave to cool.
4 Transfer chickpeas and onion to a large bowl. Add the spinach, coriander and lemon juice. Season with pepper.
5 Heat a grill pan on high heat. Cook the chicken on the grill, covered to stop it from drying out. Cook for 5 minutes per side or until grill marks appear and the chicken is cooked through. Cover with foil and allow to rest for 5 minutes.
6 Add the chicken pieces to the chickpea salad, and season. Serve with lemon wedges.