Tandoori Chicken Traybake
with Cooling Raita & Basmati Rice
Cooking time
30 minutes
Servings
4
Calories
610 /serving
Parents, you may as well pat yourselves on the back before you even pull this traybake out of the oven. Our magical tandoori paste colours chicken thighs as they roast alongside heirloom zucchini and squash. Sit down to a delicious dinner that uses your precious energy efficiently.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 200g Diced butternut squash
- 2 Heirloom zucchini
- 320g Basmati rice
- 15ml Tandoori paste
- 90g Garlic-cucumber yogurt (raita)
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 tbsp Butter
Total Fat
17 g
Saturated Fat
7 g
Sodium
600 mg
Total Carb
72 g
Sugars
6 g
Protein
42 g
Fibre
3 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Pat the chicken dry.
- In a large bowl, combine the chicken, tandoori paste, ¼ of the spices and S&P.
Make the traybake
- On a lined sheet pan, toss the squash and zucchini with a generous drizzle of oil, ¾ of the remaining spices and S&P.
- Add the chicken and roast, 22 to 26 min., until the vegetables have softened and the chicken* is cooked through.
Cook the rice
- Meanwhile, in a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add 2 tbsp butter, the remaining spices and S&P. Fluff the rice.
Plate your dish
- Divide the rice between your plates.
- Top with the traybake.
- Garnish with the raita. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
