2 chicken thighs
1 cup Greek yoghurt
2 tbsp tandoori paste
1 lemon
2 tsp crushed garlic
Salt and pepper
1 cup basmati rice
1 head broccoli
Olive oil
1/2 cucumber
Small handful fresh mint or coriander
Mango chutney to serve
Directions
Marinade: Mix together 1/2 cup Greek yoghurt, 2 tbsp tandoori paste, juice of 1/2 lemon, 2 tsp crushed garlic, salt and pepper. Score the chicken thighs a few times with a knife and coat well in the marinade. Let sit.
Chicken: Preheat your oven to 220°C fan. Place the chicken on a lined baking tray and roast for 25–30 minutes until cooked through and slightly charred at the edges.
Rice: Cook 1 cup basmati rice according to packet instructions.
Broccoli: Cut 1 head of broccoli into florets and toss with a drizzle of olive oil, salt and pepper. Add to the oven tray for the last 15 minutes of the chicken cooking time.
Cucumber raita: Grate or finely dice 1/2 cucumber and squeeze out any excess moisture. Mix with 1/2 cup Greek yoghurt, a handful of roughly chopped mint or coriander, a squeeze of lemon, salt and pepper.
Serve: Plate the rice and top with the chicken and broccoli. Serve the raita and mango chutney alongside.
