Spiced Grilled Chicken with Beetroot Raita

Spiced Grilled Chicken with Beetroot Raita

Serves: 2

Ingredients

For the Chicken

• 4 chicken thighs, sliced

• 100g greek yoghurt

• 1 clove garlic

• 1 handful rocket

• 1 handful coriander

• 1 tbsp hot chilli powder

• 1 tbsp mixed spice or garam masala

• 1 tbsp cumin seeds

• pinch salt

• 1 tbsp olive oil

For the Carpaccio

• 4 steamed beetroots, sliced

• 30ml high quality olive oil

• 1 tbsp lemon juice

• 1 red chilli, minced, half reserved

• 1/2 tsp cumin seeds

• rocket leaves, to serve

• mint, to serve

For the Raita

• 2 steamed beetroots, grated

• 1 small apple, grated

• 100ml buttermilk or yoghurt

• 1 tsp ground cumin

• 2 tsp lemon juice

• salt and black pepper, to taste

Method

- Add the ingredients for the chicken, except the chicken ( of course ) to a blender and blitz until as smooth as possible.

- Whisk everything for the chicken together in a medium-sized bowl. Add the chicken slices and make sure it coats everything.

- Cover and chill for at least 15 minutes.

- Meanwhile, thinly slice the beetroot and arrange it onto two plates.

- Whisk the remainder of the ingredients for the carpaccio together in a small bowl then pour over the slices.

- Sprinkle with rocket.

- Whisk everything for the raita in a bowl then set aside.

- Preheat the grill to a medium heat. Line a tray with tin foil and place the chicken slices on it. Once the grill is ready, pop them under the grill and cook for 15 minutes, flipping the chicken over half way.

- Serve the chicken over the rocket and sprinkle with mint leaves and the raita.

And just because i'm extra nice ( or extra obsessed with food ) i've stuck in another recipe that I really like as a side dish.

Steamed Beetroot with Crumbled Goats Cheese and a herby hazelnut crumb

• 2 beetroots, sliced

• 75g goats cheese, crumbled ( my favourite is chèvre )

• juice half orange

• 1 tbsp orange zest

• 15g hazelnuts, chopped and roasted

• 1/2 tsp corrainder, ground

• mint leaves, to serve

• sprinkle black pepper

Method

- On a small plate, crumble the goats cheese onto it.

- Layer the sliced beetroot on top.

- Put the orange juice into a small saucepan and heat over a low heat. Cook until the juice has reduced into a syrup. Pour over the beetroot.

- Sprinkle over the orange zest, coriander and mint. You can serve this with some rocket and I even sprinkled this with some Dukkah which is totally random but very tasty.