Marinade:
½ cup (125ml) Greek-style yoghurt
2 tbsp (30ml) tomato paste
1 tbsp (15ml) NOMU Tandoori Rub
1 clove garlic, minced
1 thumb-sized piece of ginger, peeled and grated
Juice of half a lemon
NOMU Sea Salt and Black Pepper
1 whole free-range chicken, cleaned
Coriander and apricot chutney:
150g dried Turkish apricots
¼ cup (60ml) light brown sugar
2 tbsp (30ml) white wine vinegar
Handful fresh coriander, roughly chopped
To serve:
Toaste naan breads
Cucumber raita
1 lemon, cut into wedges
Whisk together all of the marinade ingredients in a bowl and season to taste with Sea Salt and Black Pepper. Place the chicken in a dish and pour the marinade over, ensuring it is well coated. Cover with cling wrap and place in the fridge to marinate overnight.
The following day, preheat the oven to 190 °C.
Place the chicken in a roasting tray and season lightly with Sea Salt and Black Pepper. Roast in the oven for about 1 hour or until the chicken is cooked and the juices run clear.
For the chutney, place all of the chutney ingredients, except the coriander, into a small saucepan over medium-low heat. Allow to simmer gently for about 15 minutes, or until apricots are soft and sticky.
Remove from the heat and add the coriander.
Serve the roast tandoori chicken with the coriander and apricot chutney, naan bread, cucumber raita and fresh lemon wedges.
Marinade:
½ cup (125ml) Greek-style yoghurt
2 tbsp (30ml) tomato paste
1 tbsp (15ml) NOMU Tandoori Rub
1 clove garlic, minced
1 thumb-sized piece of ginger, peeled and grated
Juice of half a lemon
NOMU Sea Salt and Black Pepper
1 whole free-range chicken, cleaned
Coriander and apricot chutney:
150g dried Turkish apricots
¼ cup (60ml) light brown sugar
2 tbsp (30ml) white wine vinegar
Handful fresh coriander, roughly chopped
To serve:
Toaste naan breads
Cucumber raita
1 lemon, cut into wedges
Whisk together all of the marinade ingredients in a bowl and season to taste with Sea Salt and Black Pepper. Place the chicken in a dish and pour the marinade over, ensuring it is well coated. Cover with cling wrap and place in the fridge to marinate overnight.
The following day, preheat the oven to 190 °C.
Place the chicken in a roasting tray and season lightly with Sea Salt and Black Pepper. Roast in the oven for about 1 hour or until the chicken is cooked and the juices run clear.
For the chutney, place all of the chutney ingredients, except the coriander, into a small saucepan over medium-low heat. Allow to simmer gently for about 15 minutes, or until apricots are soft and sticky.
Remove from the heat and add the coriander.
Serve the roast tandoori chicken with the coriander and apricot chutney, naan bread, cucumber raita and fresh lemon wedges.
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