Tandoori Chicken With Garlic Spinach

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/3 cup tandoori paste
• 1 teaspoon ground cumin
• 1 tablespoon lemon juice
• 400 g low-fat yogurt
• 1 1/2 garlic cloves, crushed
• 800 g chicken thigh fillets, skinned and cubed
• 2 teaspoons olive oil
• 3 small onions, thickly sliced
• 1/4 cup water
• 300 g baby spinach leaves
• 1 cup coriander leaves (cilantro)
• lemon wedge
• mango chutney

Recipe

• 1 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.
• 2 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).
• 3 heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.
• 4 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.
• 5 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.
• 6 toss coriander and warm onion to combine.
• 7 serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.