Easy Indian Style Roast Chicken

Cauliflowers are plentiful and cheap this time of the year and when combined with that wonderful legume the chickpea and some sweet red onions, creates a delicious healthy base for a chicken dish that can be put together in minutes and thrown in the oven.  I marinated the chicken thighs overnight but 4 hours is enough if you are pushed for time.  You can also use Chicken Marylands but we prefer thighs (we’re a bit lazy about bones)…Indian Baked ChickenServe with a dollop of Greek Yoghurt on top and some fresh coriander and mint leaves – yum!Indian Style Roasted Chicken

Ingredients:

1/2 cup tandoori paste

1/2 cup Greek yoghurt

6 chicken thighs (no skin)

1 head cauliflower, cut into florets

2 red onions cut into wedges

400g can chickpeas, drained, rinsed

Olive oil

½ cup slivered or flaked almonds

Coriander leaves

torn mint leaves

Method:

Combine paste and yoghurt in a ceramic bowl.

Add chicken and toss to coat.

Chill, covered, for 4 hours or overnight if you have time.

Preheat oven to 220C or 200C fan-force

Place cauliflower, onion and chickpeas on a large baking tray.

Drizzle with oil and season.

Toss to coat and arrange in a single layer.

Top with chicken

Roast for 20 minutes.

Sprinkle with almonds.

Roast for another 20 minutes or until chicken is cooked through

Serve sprinkled with herbs and a dollop of Greek yoghurt

 

Bon Appetit!  🙂

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