What are the main ingredients in ROAST TIKKA CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of ROAST TIKKA CHICKEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare ROAST TIKKA CHICKEN?

TIKKA ROAST: Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned. SAMBAL & CUCUMBER RAITA: Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving. SAUTÉ THE VEG: When the chicken and chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 3-4 minutes until soft. Add the rinsed baby spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion. ALMOST THERE...: When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard. TIKKA TIME: Dish up some sautéed spinach next to the fragrant roast tikka chicken and the crispy chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!

What should be prepared from my kitchen to make ROAST TIKKA CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

ROAST TIKKA CHICKEN

There’s still a nip in the air, so tuck into a tikka-marinated chicken quarter with tender, fragrant meat and crispy skin. To keep it light, a tangy tomato and red onion sambal and a cucumber-coriander raita.

ROAST TIKKA CHICKEN

with crispy chickpeas, & sautéed baby spinach

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Baby Tomatoes
Chicken
Chickpeas
Cucumber
Free-Range Chicken Leg Quarter
Fresh Coriander
Pickling Liquid
Plain Yoghurt
Red Onion
Spice and All Things Nice Tikka Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TIKKA ROAST
Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 1 tbsp of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.
SAMBAL & CUCUMBER RAITA
Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.
SAUTÉ THE VEG
When the chicken and chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 2-3 minutes until soft. Add the rinsed baby spinach and cook for 1-2 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.
ALMOST THERE...
When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.
TIKKA TIME
Dish up some sautéed spinach next to the fragrant roast tikka chicken and the crispy chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!

Spice and All Things Nice Tikka Curry Paste - 10ml
Free-Range Chicken Leg Quarter - 1
Chickpeas - 120g
Baby Tomatoes - 150g
Red Onion - 1
Pickling Liquid - 15ml
Plain Yoghurt - 50ml
Cucumber - 50g
Fresh Coriander - 5g
Baby Spinach - 20g

Download the Recipe

Serves 2

TIKKA ROAST
Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.
SAMBAL & CUCUMBER RAITA
Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.
SAUTÉ THE VEG
When the chicken and chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 3-4 minutes until soft. Add the rinsed baby spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.
ALMOST THERE...
When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.
TIKKA TIME
Dish up some sautéed spinach next to the fragrant roast tikka chicken and the crispy chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!

Spice and All Things Nice Tikka Curry Paste - 20ml
Free-Range Chicken Leg Quarter - 2
Chickpeas - 240g
Baby Tomatoes - 300g
Red Onion - 2
Pickling Liquid - 30ml
Plain Yoghurt - 100ml
Cucumber - 100g
Fresh Coriander - 10g
Baby Spinach - 40g

Download the Recipe

Serves 3

TIKKA ROAST
Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.
SAMBAL & CUCUMBER RAITA
Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.
SAUTÉ THE VEG
When the chicken and chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 3-4 minutes until soft. Add the rinsed baby spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.
ALMOST THERE...
When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.
TIKKA TIME
Dish up some sautéed spinach next to the fragrant roast tikka chicken and the crispy chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!

Spice and All Things Nice Tikka Curry Paste - 20ml
Free-Range Chicken Leg Quarter - 2
Chickpeas - 240g
Baby Tomatoes - 300g
Red Onion - 2
Pickling Liquid - 30ml
Plain Yoghurt - 100ml
Cucumber - 100g
Fresh Coriander - 10g
Baby Spinach - 40g

Download the Recipe

Serves 4

TIKKA ROAST
Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 3 tbsp of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 35-40 minutes. At the halfway mark, place the drained chickpeas on a seperate roasting tray. Coat in oil, season to taste, and pop in the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.
SAMBAL & CUCUMBER RAITA
Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.
SAUTÉ THE VEG
When the chicken and chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 4-5 minutes until soft. Add the rinsed baby spinach and cook for 3-4 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.
ALMOST THERE...
When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.
TIKKA TIME
Dish up some sautéed spinach next to the fragrant roast tikka chicken and the crispy chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!