TANDOORI CHICKEN WITH ROASTED CHICKPEA SALAD
SERVES 4 PREP + COOK 40 MINS + REFRIGERATION
• 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.