Roasted Tandoori Chicken

1. Prepare Chicken Turn oven on to 425°F with a rack in the centre position and one 6 inches from the top. Line a baking sheet with foil and brush with 1 tbsp. oil. Cut lemon in half. Chop the garlic. Drain chicken and pat dry with paper towel. In a large bowl, combine chicken, chicken spice, ginger, garlic and one-third of the yogurt. Season as desired with the following: red pepper flakes, half of the lemon juice, salt and pepper. Add chicken to baking sheet and place on centre rack of oven. Set a timer for 15 minutes. Wash hands with hot, soapy water.

2. Cook Rice Rinse and drain basmati rice in a fine mesh sieve. Heat 1 tbsp. butter in a small pot over medium-high. Once hot, add rice, rice spice, 1¼ cups water and crumbled stock cube. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 12–15 minutes or until grains are tender

3. Pickle Shallots and Prepare Ingredients Thinly slice the shallots. In a small bowl, combine shallots, 2 tbsp. water and both pickling brine and salt to taste. Set aside. Pick and chop cilantro and mint separately. Slice cucumber into 1/4 inch rounds.

4. Prepare Cucumber Salad In a medium bowl, combine cucumber, mint and remaining Greek yogurt. Season to taste with the following: remaining lemon juice, salt and pepper. If desired, adjust consistency of yogurt by adding 1 tsp. water at a time.

5. Finish Chicken When timer goes off, turn broiler to 500°F and transfer baking sheet to top rack. Broil for 1–3 minutes until chicken is golden with an internal temperature of 165°F. Monitor closely to prevent burning.

6. Plate and Serve Stir crispy onions into rice. Divide rice, cucumber salad and chicken between serving plates. Remove shallots from pickling brine and garnish everything with shallots and cilantro. Enjoy!

360gChicken Thighs

146gBasmati Rice

1unitChicken Broth Cube(s)

1unitShallot

1unitGarlic Clove(s)

4.5gRice Spice

50mlPickling Brine

1unitCilantro

2unitLebanese Cucumber(s)

1unitFresh Mint

100gGreek Yogourt 2%

10.5gChicken Spice (allergen: mustard)

1unitLemon

1unitGinger

1.972gChili Flakes

23gFried Onions

What you need Small pot, Brush, Baking sheet, Foil, Sieve, Bowls

800 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 92g

31%

fat 30g

46%

cholesterol 170mg

57%

fiber 5g

20%

protein 40g

saturated 11g

55%

sodium 250mg

10%

sugar 13g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg