Kefir Tikka Chicken 

Ingredients

Serves: 2-3

Time: 1.5 hours (1 hour hands off)

 Kefir Tikka Chicken

·   8 Round Tomatoes

·   20g Coriander

.   3 tbsp Kefir Yoghurt

·   3 tbsp Tikka Paste

·   1.2-1.5kg Whole Chicken

·   ½  Red Onion

·   1 tbsp White Wine Vinegar

·   1 tsp Sugar

·   1 Mango

·   1 Cucumber

·   2 Limes

·   150g Brown Basmati Rice

Instructions

1. Heat your oven to 200 °C // 180 °C (fan) // 5. Cut the tomatoes into quarters. Roughly chop the coriander stalks, keep the leaves aside for later.

2. Add the tomatoes into a baking tray and arrange so there is a gap in the centre for the chicken to lay. Add the coriander stalks to that gap, followed by the chicken. Season the inside of the chicken with salt and pepper as that will help season the chicken entirely.

3. Coat the chicken in the kefir yoghurt and tikka paste. Drizzle everything in oil and season the chicken and tomatoes with salt and pepper. Cook for the stated time on the chicken packaging, this should be around 1.5 hours for this weight.

4. While the chicken cooks, finely slice the red onion. Add it to a small bowl with the vinegar, salt and sugar and mix. Leave to one side to pickle.

5. Peel the skin from the mango using a peeler. Use the peeler again on the mango flesh to create ribbons. Ribbon the cucumber with the peeler too. Mix the cucumber and mango ribbons in another bowl. Half the limes and squeeze the ½ of them over the mango and cucumber to dress them in lime juice. Season with salt and mix. Leave until ready to serve.

6. When the chicken has 10 minutes remaining, boil a half-full kettle. Add 400ml of the boiled water along with the rice to a small saucepan and a good pinch of salt. Bring the rice to a boil over high heat, once boiling, lower the heat to low and gently simmer for 25-30 minutes until al dente.

7. When the chicken has cooked, cover with baking parchment or foil and leave to rest until the rice has finished cooking. 

8. Roughly chop the coriander leaves. Stir half of them through the rice once the rice has finished cooking.

9. Move the chicken from the baking tray to a serving plate. Use the back of a spoon to squish the roasted tomatoes and mix them with the chicken cooking/resting juices. This is your tomato chutney.

10. Serve the kefir Tikka Chicken with the coriander rice, tomato chutney, lime, mango & cucumber salad and the pickled red onion. Squeeze the remaining lime over everything and enjoy!