Tandoori Chicken and Homemade Savoury Rice

Tandoori Chicken and Homemade Savoury Rice

For the Tandoori Chicken

6 tbsp lemon juice
2 level tsp salt
4 chicken breasts, skinned & scored
1 level tsp coriander
½ level tsp garlic powder
2 level tsp paprika
¼ level tsp cayenne
1 level tsp ground ginger
½ level tsp cumin
1 tbsp vinegar
283g/10 oz very low fat natural fromage frais or natural yoghurt

Mix together the lemon rind, half the lemon juice and salt and rub into the chicken.
Mix the coriander, garlic powder, paprika, cayenne, ginger and cumin with the remaining lemon juice and stir in the vinegar and fromage frais. Spread this mixture over the chicken, loosely cover with foil, and leave to marinate for at least 2 hours.
Transfer the chicken portions to a baking sheet and bake in a pre-heated oven at 200c or 400F for 15 minutes.
Remove from the oven and baste with the marinade. Return to the oven, reduce the temperature to 180c or 350f and continue to bake for 1 hour or until the chicken is thoroughly cooked.

For the Savoury Rice

1 cup of rice
2 cups of water
1 stock cube
1 teaspoon of turmeric
1 onion finely chopped
1/2 cup of frozen peas
1/2 cup of frozen sweetcorn
Spray Oil

Add the rice to a saucepan with the water, along with the stock cube and turmeric.
When the rice is cooked and has absorbed all the water. Remove from heat.
Spray a frying pan with some spray oil and slightly brown the onion.
Add the rice, peas and sweetcorn and stir for approx 1-2 mins on a low heat.
Serve the tandoori chicken on top of the rice, with a spoonful of fromage frais or natural yoghurt on top.