Darren Purchese's tandoori chicken thighs with baked pilaf

Dive into a fragrant dinner packed with Indian flavours and tasty veg. This tandoori chicken and pilaf is perfect to plate up on a chilly night.

4

15m

Note: + 30 mins marinating time

35m

Ingredients

  • 250g Coles Light Greek Style Yoghurt
  • 100g tandoori paste
  • 4 chicken thigh fillets, halved
  • 250g frozen cauliflower florets
  • 2 cups (500ml) chicken stock
  • 2 tsp ground turmeric
  • 1 dried bay leaf
  • 10 cardamom pods, crushed
  • 1 red onion, thinly sliced
  • 1 orange, rind peeled, juiced
  • 1 and 1/2 cups (300g) basmati rice, rinsed, drained
  • 1/2 bunch coriander, leaves picked, stalks finely chopped
  • 100g frozen peas

Method

STEP 1

Preheat oven to 180°C. Combine half the yoghurt with the tandoori paste in a large bowl. Add the chicken and cauliflower and turn to coat. Cover and place in the fridge for 30 mins to develop the flavours. 

STEP 2

Combine the stock, turmeric, bay leaf, cardamom, onion, orange rind and orange juice in a large saucepan. Bring to the boil. Remove from the heat.

STEP 3

Arrange the rice over the base of a large baking dish. Pour over the stock mixture. Add the coriander stems and peas and use a fork to stir until well combined. Place a sheet of baking paper over the surface of the rice mixture and cover with foil. Bake for 35 mins. Remove the rice mixture from the oven and set aside, covered, for 10 mins to stand.

STEP 4

Meanwhile, transfer the chicken mixture to a baking dish and bake for 30 mins or until the chicken is cooked through. 

STEP 5

Serve chicken with the rice mixture, remaining yoghurt and coriander leaves.

 

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