Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.85 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/3 cup tandoori paste
- 1 small Lebanese cucumber, diced
- 1/2 small red onion, finely chopped
- 1/2 cup fresh continental parsley, coarsely chopped
- 2 truss tomatoes, cut into 1cm dice with seeds
- 1/2teaspoons ground cumin
- 1 lemon, juiced (save 1/2 for salad)
- 1/3 cup Greek yoghurt
- 3tablespoons olive oil (save 2 tbs for salad)
- 400grams chickpeas, rinsed, drained (preset sieve over a bowl)
- 550grams small chicken thigh fillets
Method
Step 1 of 4
Combine oil, lemon juice, paste and yoghurt in a large bowl. Add chicken. Season, toss to coat. Set aside while making the salad.
Step 2 of 4
For the chickpea and cucumber salad, combine all ingredients in a large bowl. Season. Toss to coat.
Step 3 of 4
Cook chicken on a preheated barbecue grill plate for 3-4 minutes each side, pressing down with tongs; or until cooked through. Transfer to a plate and rest for 2 minutes.
Step 4 of 4
Serve chicken, thickly sliced with chickpea and cucumber salad. Tip 1: Swap the chicken thigh fillets with lamb chops or eggplant; and chickpeas with other canned pulses such as lentils or white beans. Tip 2: Leftovers are great in pita pockets for lunch the next day. Tip 3: Make ahead – the chicken can be marinated up to 24 hours in advance. The salad can be made a day in advance and dressed with the oil, lemon juice and cumin just before serving.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.