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Tandoori chicken traybake
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Serves: 4
150g tub natural yogurt
180g jar Cooks’ Ingredients Tandoori Paste
2 tbsp oil
28g pack coriander, chopped
900g pack British chicken drumsticks, flesh scored
1 red pepper, deseeded and cut into thick slices
1 essential Aubergine, halved and cut into wedges
400g sweet potatoes, scrubbed and diced
Naan bread, warmed, to serve
1. Preheat the oven to 200°C, gas mark 6. Mix 2 tbsp yogurt with the Tandoori paste, 1 tbsp oil and half the coriander in a large bowl. Mix in the chicken until evenly coated and marinate for at least 30 minutes.
2. Place the pepper, aubergine and sweet potato on a large baking tray and toss in the remaining oil. Season. Place the chicken on top and
add any leftover marinade. Bake for 30 minutes until tender and the chicken is cooked throughout, the juices run clear and there is no pink meat.
3. Drizzle with the remaining yogurt and scatter over the coriander. Serve with the warm naan bread.
Typical values per serving:
Energy |
3,352kJ 799kcal |
---|---|
Fat | 30g |
Saturated Fat | 5.4g |
Carbohydrate | 83g |
Sugars | 16g |
Protein | 44g |
Salt | 2.5g |
Fibre | 11g |
including a naan bread, to serve
This recipe was first published in March 2019.
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