TANDOORI CHICKEN AND RICE
Ingredients
- 2 cups (400g) Basmati Rice
- 4 chicken breast fillets
- 2 tblspns tandoori paste
- 1 cup low fat yoghurt
- 4 cups (1 litre) chicken stock or water
- 1/2 cup unsalted roasted peanuts
- 2 tblspns chopped fresh parsley
- 1 fresh tomato, seeded and finely diced
- 2 tblspns chopped fresh mint leaves
- 1 Lebanese cucumber, thinly sliced lengthwise
METHOD
- Combine chicken, paste and 1/4 cup of yoghurt in a medium bowl to marinate.
- Combine rice and stock in a saucepan and bring to the boil, stirring occasionally. Reduce heat and simmer 25 minutes. Remove from heat, stir in peanuts, parsley and tomato and stand, covered, while cooking meat.
- Cook chicken in a pan over moderate heat until browned all over, 3-4 minutes each side. Remove and keep warm.
- Mix remaining yoghurt and mint in a bowl until smooth. Drizzle over chicken and rice with cucumber slices. Serve.
