More chicken! I know I know, I seem to be overloading on chicken, but it is so versatile and easy to make quick and healthy meals with. This one is no exception. The most time spent is the marinating and you could quickly rustle that up the night before if you really want the chicken to benefit from the most flavour.
Ingredients (serves 2)
For the marinade:
1 heaped tspn turmeric
1 heaped tspn ground cumin
1 heaped tspn tandoori masala powder
1 tspn dried dill
2 tbsp natural yoghurt
1 clove of garlic
Four chicken thighs, skin on and deboned (unless you like the bone)
1 red onion
150g basmati rice
Salad dressing: 3 tbspn olive oil, 1 tbspn lemon juice, 1 tspn Dijon mustard (whisk ingredients together in a small bowl)
Mix up all the marinade ingredients together and coat four chicken thighs. Leave to marinade for a minimum of 30 minutes, preferably overnight.
Slice the red onion, place the four chicken thighs and sliced red onion on an oiled baking tray. Put into oven at 200° for 20 minutes, to crisp the skin of the chicken finish off under grill for 5-10 mins.
Boil rice according to cooking instructions, prepare salad to your liking.
When chicken is ready finish off by squeezing lemon onto the hot juices in the tray and pour over chicken and rice. Serve salad with salad dressing
Serve. Eat. Enjoy!
Feel good about yourself.