Woman’s Day (Australia)




• ¾ cup low-fat natural Greek-style yoghurt

• 1 tbsp finely grated fresh ginger • 6 garlic cloves, crushed

• 1 tbsp tandoori paste

• 1 tsp garam masala

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 fresh long red chilli, chopped coarsely

• 2 tsp grated fresh turmeric

• 600g chicken thigh fillets

• 1 lemon, cut into wedges 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 ziplock bag. Pour over yoghurt marinade, massaging into chicken to cover all over. Refrigerat­e 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 or 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, add to chickpea salad.

Season to taste.

Serve with lemon wedges.

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