Indian Tandoori Chicken and Persian Rice

SERVES 4

INGREDIENTS
3 x Chicken breasts (200g/7oz) each
300 g yogurt natural
50 g Tandoori paste
1. Cucumber
1/4 bunch fresh mint
1 Lemon
Pinch salt
100 g long grain rice
1 Orange
10 g Sultanas
10g Toasted almond
300 ml Chicken Stock
1/2 Onion small diced
25 g Butter
1 Bay leaf
Pinch salt
Pinch Pepper

METHOD
1- Add 200g natural yoghurt with the tandoori paste and mix well
2- marinade the chicken breasts in the mix and leave for 2-3 hours or overnight in refrigeration
3- place marinated chicken on a tray and bake in hot oven 200c /fan 180 c/ gas 6
4- bake in oven for 25-30 mins until cooked
5- season with salt n pepper
Rice recipe
6- Heat pot and add butter
7- peel and chop onion and sweat for 2-3 mins
8- Add in stocking rice and cook for 15 mins.
9- remove from heat when rice is cooked
10- Add in orange zest , segments and sliced scallions
11- season with salt n pepper and serve with cucumber dip and lemon wedge