Easy chicken tikka with zesty rice

SERVES4 (plus leftovers)

A flavoursome recipe that’s perfect for summer evenings and it’s ready in just 45 minutes plus marinating.

WHAT YOU’LL NEED:

100g low-fat natural yogurt

½ x 290g jar tikka paste

2 x 1.6kg packs British chicken thighs, skins removed and trimmed of excess fat

1 courgette, washed, trimmed and sliced into half moons

2 tbsp olive oil

250g basmati rice

250g frozen peas

Juice and zest of 1 washed lime, plus extra lime halves to serve (optional) 14g fresh mint, washed, roughly chopped, reserving a few whole leaves to garnish

METHOD:

Preheat the oven to 200°C, fan 180°C, gas 6. Mix the yogurt and tikka paste together in a large bowl.

Add the chicken thighs and toss to coat in the mixture. Cover with cling film and leave to marinate for 10 minutes.

Transfer the chicken to a large baking tray and cook in the oven for 25-30 minutes, until cooked through, with no pink remaining.

Put the sliced courgette in a separate baking tray and drizzle with a little of the olive oil. Roast in the oven with the chicken for the final 15 minutes of cooking time.

Once the chicken is cooked, reserve 3-4 chicken thighs for the following day’s lunch, letting them cool completely before refrigerating in an airtight container.

Meanwhile, bring a pan of water to the boil, add the rice and cook for 1213 minutes, adding the peas for the final 4 minutes. Drain and set aside.

Next make the dressing in a small bowl, whisk together the remaining olive oil with the lime zest and juice. Season with freshly ground black pepper.

Tip the cooked rice and peas into a large bowl along with the courgettes and chopped mint.

Pour over the dressing and toss gently to combine.

Serve on a platter with the chicken tikka alongside, garnished with the reserved mint leaves and some extra lime halves, if you like.