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How to make Chicken with tandoori cauliflower and herb sauce

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 2 tablespoons chopped fresh coriander leaves
  • 4 large chicken thigh cutlets, skin on
  • 2 tablespoons tandoori paste
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon honey
  • 1 large (1kg) cauliflower, cut into thick wedges
  • 200g plain Greek-style yoghurt
  • 2 teaspoons lemon juice
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 200g green beans, trimmed
  • 80g baby spinach
  • 2 tablespoons natural flaked almonds, toasted
  • 1 lemon, cut into wedges

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Combine half the oil, garlic, ginger and chopped coriander in a bowl. Trim excess fat from chicken. Place chicken on prepared tray. Rub all over with oil mixture. Roast, skin-side up, for 15 minutes.
  • Step 3 Combine remaining oil, curry paste, lemon rind and honey in a large bowl. Add cauliflower, rubbing with mixture to coat. Place on tray with chicken. Bake for a further 25 minutes or until cauliflower is golden and tender and chicken is cooked through.
  • Step 4 Meanwhile, place yoghurt, lemon juice, 1/4 cup coriander leaves and 1/4 cup parsley in a small food processor. Process until smooth and combined.
  • Step 5 Cook beans in a medium saucepan of boiling water for 1 minute or until just tender. Drain. Refresh under cold water. Drain well. Place beans, spinach, almonds and remaining coriander and parsley leaves in a bowl. Toss to combine.
  • Step 6 Serve chicken and cauliflower with herb sauce, bean salad and lemon wedges.