Grilled tandoori chicken with pumpkin couscous
Feb 27, 2013 1:00pm- 15 mins preparation
- 20 mins cooking
- Serves 2
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Ingredients
Grilled tandoori chicken with pumpkin couscous
- 400 gram chicken thigh fillets
- 1 tablespoon tandoori paste
- 1/4 cup thick natural yoghurt, plus extra, to serve
- 2 teaspoon lemon juice
- 250 gram pumpkin, cut into thin 4cm pieces
- 1 tablespoon vegetable or olive oil
- 1 clove garlic, crushed
- 1 teaspoon garam masala
- 1/2 cup couscous
- 1小西葫芦,纵切一半,切成薄片
- 1/4 cup chopped coriander
- lemon wedges, to serve
Method
Grilled tandoori chicken with pumpkin couscous
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1Using a sharp knife, score each fillet three times. Combine tandoori paste, yoghurt and juice in a medium bowl. Add chicken; toss to coat well.
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2Combine pumpkin and half the oil with garlic and garam masala in a small bowl. Season. Heat a char-grill pan over moderately high heat. Cook pumpkin for 2-3 minutes each side or until browned and just cooked.
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3Reduce heat to medium. Cook chicken, basting with remaining oil, for 5 minutes each side until cooked. Transfer to a plate. Cover with foil; rest for 5 minutes. Slice thickly.
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4Place couscous in a small heatproof bowl; stir in 1/2 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains.
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5Add zucchini, coriander and pumpkin to couscous; toss to combine. Serve chicken with couscous, lemon wedges and extra yoghurt.
Notes
Marinate chicken in tandoori mixture up to a day ahead. Chop chicken; toss in tandoori mixture, then thread onto skewers.
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