Name: Grilled tandoori chicken with pumpkin couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 400 gram chicken thigh fillets; 1 tablespoon tandoori paste; 1/4 cup thick natural yoghurt, plus extra, to serve; 2 teaspoon lemon juice; 250 gram pumpkin, cut into thin 4cm pieces; 1 tablespoon vegetable or olive oil; 1 clove garlic, crushed; 1 teaspoon garam masala; 1/2 cup couscous; 1 small zucchini, halved lengthwise, thinly sliced; 1/4 cup chopped coriander; lemon wedges, to serve

Ingredients

400 gram chicken thigh fillets

1 tablespoon tandoori paste

1/4 cup thick natural yoghurt, plus extra, to serve

2 teaspoon lemon juice

250 gram pumpkin, cut into thin 4cm pieces

1 tablespoon vegetable or olive oil

1 clove garlic, crushed

1 teaspoon garam masala

1/2 cup couscous

1 small zucchini, halved lengthwise, thinly sliced

1/4 cup chopped coriander

lemon wedges, to serve

Method

1.Using a sharp knife, score each fillet three times. Combine tandoori paste, yoghurt and juice in a medium bowl. Add chicken; toss to coat well.

2.Combine pumpkin and half the oil with garlic and garam masala in a small bowl. Season. Heat a char-grill pan over moderately high heat. Cook pumpkin for 2-3 minutes each side or until browned and just cooked.

3.Reduce heat to medium. Cook chicken, basting with remaining oil, for 5 minutes each side until cooked. Transfer to a plate. Cover with foil; rest for 5 minutes. Slice thickly.

4.Place couscous in a small heatproof bowl; stir in 1/2 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains.

5.Add zucchini, coriander and pumpkin to couscous; toss to combine. Serve chicken with couscous, lemon wedges and extra yoghurt.