Apricot tandoori chicken & basmati rice with veggies & mango yoghurt

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

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.

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.

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.

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.

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.