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Photo of Chicken tikka with turmeric quinoa and cucumber sambal by WW

Chicken tikka with turmeric quinoa and cucumber sambal

10
Points®
Total Time
1 hr 35 min
Prep
50 min
Cook
45 min
Serves
12
Difficulty
Moderate

Ingredients

Skinless chicken drumstick

1920 g, (Buy 24x100g) lovely legs

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (260g)

Tikka masala paste

¼ cup(s), (75g)

Fresh lemon rind

2 tsp

Olive oil

2 tbs

Red onion

3 medium, (3 x large), finely chopped

Garlic

4 clove(s), crushed

Ground turmeric

1 tsp

Ground cumin

1 tsp

Quinoa

2½ cup(s), (500g) tri-colour quinoa, rinsed, drained

Salt reduced chicken stock

2 cup(s), (500ml)

Green string beans

450 g, trimmed, sliced

Frozen green peas

2 cup(s)

Lebanese cucumber

3 medium, deseeded, finely chopped

Fresh coriander

2 cup(s)

Coconut, grated and desiccated

40 g, toasted shredded coconut

Lemon juice

2 tbs

Instructions

  1. Cut 2-3 slashes in each chicken leg. Combine yoghurt, curry paste and lemon rind in a large bowl. Add chicken and turn to coat. Cover and chill for 30 minutes.
  2. Preheat oven to 200°C. Place 2 wire racks over 2 large baking trays lined with foil. Place chicken on racks. Bake for 45 minutes or until golden and cooked through. Swap trays halfway through.
  3. Meanwhile, heat half the oil in a large saucepan over medium heat. Add two-thirds of the onion and cook, stirring, for 6-7 minutes or until softened. Add garlic, turmeric and cumin and cook, stirring, for 1 minute or until fragrant.
  4. Add quinoa, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until quinoa is tender.
  5. Meanwhile, steam beans and peas over a saucepan of boiling water for 3 minutes or until just tender. Drain. Add to quinoa and stir to combine.
  6. Combine cucumber, coriander, coconut, lemon juice, remaining oil and remaining onion in a bowl. Season. Serve chicken with quinoa and cucumber sambal.

Notes

TIP:Quinoa and chicken legs can be prepared up to 1 day ahead and stored in airtight containers in the fridge until ready to use. Reheat chicken legs, covered, in 150°C oven until heated through. Reheat quinoa in microwave, in 3 batches, for 1-2 minutes or until hot.

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