TANDOORI CHICKEN WITH ROAST CHICKPEA SALAD

SERVES 4 PREP + COOK 40 MINS + REFRIGERATION & COOLING

✦ ¾ cup low-fat Greek-style natural yoghurt ✦ 1 tbsp finely grated fresh ginger ✦ 6 cloves garlic, crushed ✦ 1 tbsp tandoori paste ✦ 1 tsp garam masala ✦ 2 tsp ground cumin ✦ 1 tsp ground coriander ✦ 1 fresh long red chilli, coarsely chopped ✦ 2 tsp grated fresh turmeric (see tip) ✦ 600g chicken thigh fillets

ROAST CHICKPEA SALAD

✦ 400g can salt-reduced chickpeas, drained, rinsed ✦ 1 red onion, cut into wedges ✦ 1 tbsp extra-virgin olive oil ✦ 2 tsp garam masala ✦ 160g baby spinach leaves ✦ ½ cup coriander leaves ✦ 2 tbsp lemon juice

1 Blend or process yoghurt, ginger, garlic, tandoori paste, spices, chilli and turmeric until smooth.

2 Place chicken in a large snap-lock bag. Pour over yoghurt marinade, massaging into the chicken to cover all over. Refrigerate for at least 1 hour.

3 ROAST CHICKPEA SALAD

Preheat oven to 200°C. Grease and line a large oven tray. Combine chickpeas, onion, oil and garam masala in a medium bowl. Spread on lined tray. Roast 20 mins until chickpeas are golden and onion is tender. Leave to cool. Transfer chickpeas and onion to a large bowl. Add spinach, coriander and lemon juice. Season to taste with pepper.

4 Heat a grill plate (or grill pan) on high heat. Line with baking paper. Cook chicken on grill plate, covered with a roasting pan, 5 mins each side or until grill marks appear and chicken is cooked through. Cover loosely with foil. Rest 5 mins.

5 Slice chicken, then add to chickpea salad. Toss to combine. Season with pepper to taste.