TANDOORI CHICKEN PIZZAS
Serves 4 Prep & time marinating: 15 minutes Cooking time: 10 minutes
INGREDIENTS
● 1 barbecued chicken, flesh sliced thickly
● 1/3 cup tandoori paste
● 4 naan bread
● 1/3 cup tomato paste
● 250g punnet cherry tomatoes, quartered
● 2 green onions, sliced finely
● 1 cup mozzarella cheese, grated
● Natural yoghurt, coriander, mango chutney, lime wedges, as accompaniments
METHOD
1. Preheat the oven to 200˚C. Line 2 oven trays with baking paper.
2. In a large bowl, combine chicken and tandoori paste, tossing well to coat. Set aside for 20 minutes.
3. Place naan bread on trays. Spread tomato paste over each. Divide chicken mixture evenly between pieces.
4. Top each evenly with tomatoes and onions. Sprinkle with cheese.
5. Bake pizzas for 8-10 minutes until the naan is cooked through and the cheese melts.
6. Dollop yoghurt on the pizzas and scatter with coriander. Serve with mango chutney and lime wedges.
TIP:
Use a normal pizza base in place of naan, or make your own.
CHICKEN WITH ZUCCHINI ‘NOODLES’, FETA AND SALSA VERDE
Serves 4 Prep & cooking time: 35 minutes
INGREDIENTS
Chicken & Zucchini
● 4 chicken breast fillets, halved horizontally● 1● 5 medium zucchini
