Tandoori Chicken With Garlic Spinach

Recipe by Jacqui from Oz
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate chicken in a mixture of tandoori paste, cumin, lemon juice, two-thirds of the yoghurt and two-thirds of the garlic for at least 3 hours.
  • Preheat oven to 180c. Line 2 baking trays with baking paper and thread chicken pieces onto skewers (soak skewers in water for 30 mins to prevent burning).
  • Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.
  • Increase heat of frying pan and cook chicken skewers for 2 minutes one side and 1 minute the other side. Transfer these to the second baking tray and bake for 6-8 minutes. Put onion into oven for final 2 minutes of cooking time.
  • Meanwhile, bring water to simmer in a large saucepan. Add spinach and cook, stirring gently, until limp. Add the remaining garlic and stir to combine.
  • Toss coriander and warm onion to combine.
  • Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.
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