Roasted Tandoori Chicken and Broccoli
Serves: 6 servings
 
Ingredients
  • 4 cloves garlic, peeled
  • 1 fresh red chile, deseeded
  • Sea salt
  • 1 2-inch piece ginger, peeled, finely grated
  • ½ lemon, juiced
  • ⅓ cup greek yogurt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 6 large chicken breasts, boneless, skinless
  • 1 head broccoli
  • Olive oil
  • 1 tablespoon garam masala
Instructions
  1. Finely chop garlic and chile together, or smash together with a pestle and mortar if you have one. Add a good pinch of salt, and transfer to a large bowl. Add ginger, lemon juice, yogurt, cinnamon, cumin, coriander, paprika, black pepper. Mix well.
  2. Add chicken, stirring to evenly coat the chicken. Cover tightly with plastic wrap, then marinate 8 hours or overnight.
  3. Remove chicken from fridge. Preheat oven to 400 degrees F. Line a large baking dish with foil, and add chicken. Place in oven and bake for 25-40 minutes (depending on thickness of breasts) until completely cooked through.
  4. After placing chicken in oven, cut the broccoli into small florets. Spread out on large roasting tray in a single layer. Drizzle with olive oil, then sprinkle with garam masala. Place in oven along with chicken and cook for about 20 minutes, or until tender and browning.
Notes
Source: adapted from Jaime Oliver.

For the freezer: prepare chicken up until the step of marinading overnight. Place chicken and marinade in a gallon freezer bag and freeze until ready for use. Let defrost in fridge, then cook as indicated in the recipe.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/roasted-tandoori-chicken-and-broccoli/