Tandoori Chicken with Roasted Cauliflower and Almonds
(serves 2)
Ingredients
10 tbsp Cyclops Greek yoghurt
1 tbsp lemon juice
1½ cloves of garlic crushed
2 cm fresh ginger grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp ground turmeric
⅛ tsp cayenne pepper
325 g chicken thigh fillets (skinless)
½ tbsp olive oil for brushing
½ cauliflower cut into florets
1½ tbsp olive oil
½ tsp ground cumin
¼ C almonds roughly chopped
40 g baby spinach leaves
½ handful fresh parsley chopped
Instructions
In a large bowl, combine most of the yoghurt (reserving some for serving), lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, cayenne pepper, and a good sprinkle of salt. Mix well. Add the chicken and ensure it is well coated with the marinade. Cover and refrigerate for at least 30 minutes or longer if possible.
Heat the oven to 200°C.
Arrange the chicken in a single layer in a roasting dish. Bake for 35 minutes or until cooked through and well coloured.
In a large mixing bowl, toss the cauliflower florets with olive oil, cumin, salt, and pepper until well coated. Spread the cauliflower onto a baking tray in a single layer. Roast in the oven with the chicken for 15 minutes. Add the almonds to the tray and continue to roast for another 10 minutes or until the cauliflower is tender and golden.
Serve the tandoori chicken thighs with the cauliflower and almonds, a dollop of yoghurt, baby spinach tucked in alongside and a sprinkle of parsley.