Equipment
- 2 Oven trays
- Tin foil
- 1 Medium pot
- 1 Large bowl
- 1 Small bowl
Ingredients
Rice
- 1 brown onion
- 1 tbsp / 15 ml olive oil
- 1 tsp cumin
- 1 cup / 1 cup basmati rice
- 310 ml / 1 ¼ cup chicken stock
Veggies
- 1 bunch coriander
- 1 zucchini
- 1 red capsicum
Chicken
- 500 g chicken thighs skinless, boneless
- ½ cup / 125 g Greek yoghurt
- ¼ cup / 60 g peach and mango chutney or similar
- 1 tsp garam masala
Bake
- 1 tbsp / 15 ml olive oil
Instructions
Before you start
- Preheat the oven to 210 °C fan bake. Line two oven trays with tin foil.
Cook rice
- Peel and thinly slice 1 brown onion. Heat 1 tbsp olive oil in a medium-sized pot over medium-high heat. Cook the onion, stirring regularly, for 3-4 minutes, until softened. Add 1 tsp cumin and cook, stirring, for 1 minute or until fragrant. Stir 1 cup basmati rice in, add 310 ml chicken stock and bring to a simmer. Reduce the heat to low and cook, covered, for 12 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat and stand, covered, for at least 5 minutes.
Prep veggies
- Pick 1 bunch coriander leaves and finely chop the stems. Halve 1 zucchini lengthwise, then thickly slice at an angle. Slice 1 red capsicum into chunks.
Prep chicken
- Meanwhile, dice 500 g chicken thighs into bite-sized chunks. Combine ½ cup Greek yoghurt and ¼ cup peach and mango chutney in a large bowl and season with salt and pepper. Transfer half of the yoghurt mixture into a separate small bowl and set aside. Add 1 tsp garam masala and the coriander stems to the yoghurt mixture in the large bowl. Then add the chicken and stir to combine.
Bake chicken & veggies
- Put the chicken on one prepared tray, and the courgette and capsicum on the other tray. Drizzle the vegetables with 1 tbsp olive oil, season with salt and pepper and toss to combine. Bake for 10-12 minutes or until the vegetables are tender and the chicken is cooked through.
To serve
- Divide the basmati rice between plates, and top with the veggies and apricot Tandoori chicken. Drizzle with the reserved mango yoghurt and sprinkle with the coriander leaves.
Nutrition
Calories: 476kcal | Carbohydrates: 57g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 337mg | Potassium: 754mg | Fiber: 2g | Sugar: 15g | Calcium: 84mg | Iron: 2mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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