- Freezable
- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 2 tbsp extra olive oil
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cayenne
- 1 tbsp ground garam masala
- 1 tbsp ground paprika
- 2cm ginger, minced
- 3 large garlic cloves, minced
- 1 large lemon, juiced
- 1kg chicken thighs and/or drumsticks
- ½ large cucumber, deseeded and diced
- 200g cherry tomatoes, quartered
- 200g radish, diced
- 2 small carrots, diced
- ½ small red onion, finely diced
- 1 handfu l fresh coriander, finely diced
- ½ lemon, juiced
- ½ large cucumber
- 250g plain natural or Greek yoghurt
- 1 large handful fresh mint, finely chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Lightly oil a large, non-stick baking tray with ½ tbsp of oil.
Step 3
In a small mixing bowl, add the other 1 ½ tbsp of oil, cumin, turmeric, cayenne, garam masala, paprika, ginger, garlic, salt and pepper, and lemon juice, and mix well.
Step 4
Place the chicken on the baking tray and use your hands to cover with the spice mix.
Step 5
Cook the chicken for 45-50mins, until just crispy-looking on the outside.
Step 6
Just before the chicken finishes cooking, prepare the salad and raita.
Step 7
Add the cucumber, tomatoes, radish, carrots, red onion, and coriander to a salad bowl, cover with the lemon juice, and set aside.
Step 8
Grate the other half of the cucumber finely and place in a sieve, over a bowl. Sprinkle generously with salt to allow the water to draw from the cucumber. Leave the cucumber for 10mins.
Step 9
Once the grated cucumber has drained, place it in a medium-sized serving bowl, add the yoghurt and mint, and set aside.
Step 10
Serve the cooked chicken with salad and the yoghurt raita.
