Tandoori Chicken with Mango Salad
Ingredients
Tandoori Chicken
- 4 chicken thighs - or breast if you prefer
- 2 tbsp tandoori paste - we used Aromatic Kitchen
- ½ cup natural yoghurt
Mango Salsa
- 120 grams mescalin salad mix
- 1 mango - peeled and thinly sliced
- 1 fennel - shaved (we used a mandoline)
Dressing
- 2 oranges - juiced
- 1 tsp sugar
- ¼ cup olive oil
- 1 lemon - juiced
- 1 tbsp thyme leaves
To Serve
- mango chutney
- yoghurt
Instructions
- PREP - in a large container with a lid, add yoghurt and tandoori paste, Pop in the chicken and toss to coat. Leave to marinade for a min of 2 hours.
- Squeeze half the lemon into the chicken and strir to combine.
- Heat barbecue to medium-high heat .Squeeze half the lemon into the chicken and stir to combine. Add a little oil to each piece of chicken and pop on bbq. Cook for 15 minutes, turning halfway though, Transfer to a plate and cover to keep warm.
- Meanwhile, for the dressing, place orange juice and sugar in a small saucepan over medium-high heat. Bring to a simmer and cook, swirling the pan occasionally, for 5 minutes or until reduced by half. Remove from heat, add lemon juice, thyme and oil, and whisk to combine.
- For the salsa, combine all ingredients in a bowl and toss with half the dressing.
- Transfer chicken to a serving platter, drizzle with some of remaining dressing and scatter with extra coriander leaves. Serve with salsa and mango chutney.
Tips and Variations
VEGETARIAN - Swap the chicken for tofu. Slice, marinate and cook on the BBQ.
GLUTEN FREE
