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Seared tandoori chicken

Name: Seared tandoori chicken
Cook time: 25 min
Yield: 2

with yoghurt and charred broccoli quinoa

Ready in around 25 mins

RECIPE FACT:

In India, tandoori chicken is cooked in a traditional clay oven called a tandoor which gives a unique smoky flavour. To replicate the flavour, grill the chicken on the BBQ.

Nutritional Info:

Energy: 2270kj (543Kcal)
Protein: 51g
Carbohydrate: 37g
Fat: 19g
Contains: Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each breast into 3 even pieces and place into a bowl with the tandoori paste. Season with salt, mix well to coat the chicken then set aside.
2. TO PREPARE THE VEGETABLES:

Peel and slice the red onion into ½ cm slices. Cut the broccoli into bite sized pieces. Open the bag of steamed quinoa gently squeezing on the bag to break up any large clumps.
3. TO COOK THE BROCCOLI QUINOA:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 1-2 mins. Add the broccoli and cook for 2-3 mins. Add the corn and cook for 1-2 mins then add the quinoa and cook for a further 1-2 mins. Remove from the pan into a serving bowl and cover to keep warm. Just before serving, season with salt and pepper, pour in the orange and cumin dressing and toss to combine.
4. TO COOK THE TANDOORI CHICKEN:

Wipe out the pan, respray with oil and place back over a medium heat. Once hot, add the chicken pieces and cook for 3-4 mins each side or until chicken is cooked through – adjusting the heat if necessary to stop the marinade from burning.
TO SERVE:

Spoon broccoli quinoa onto plates and top with seared tandoori chicken. Dollop with yoghurt and sprinkle over the toasted seeds and raisins.