- 100 g low-fat natural yogurt
- ½ x 290g jar tikka paste
- 2 x 1.6kg packs British chicken thighs, skins removed and trimmed of excess fat
- 1 courgette, washed, trimmed and sliced into half moons
- 2 tbsp olive oil
- 250 g basmati rice
- 250 g frozen peas
- Juice and zest of 1 washed lime, plus extra lime halves to serve (optional)
- 14 g fresh mint, washed, roughly chopped, reserving a few whole leaves to garnish
Preheat the oven to 200°C, fan 180°C, gas 6. Mix the yogurt and tikka paste together in a large bowl. Add the chicken thighs and toss to coat in the mixture. Cover with cling film and leave to marinate for 10 minutes.
Transfer the chicken to a large baking tray and cook in the oven for 25-30 minutes, until cooked through, with no pink remaining.
Put the sliced courgette in a separate baking tray and drizzle with a little of the olive oil. Roast in the oven with the chicken for the final 15 minutes of cooking time. Once the chicken is cooked, reserve 3-4 chicken thighs for the following day’s lunch, letting them cool completely before refrigerating in an airtight container.
Meanwhile, bring a pan of water to the boil, add the rice and cook for 12-13 minutes, adding the peas for the final 4 minutes. Drain and set aside.
Make the dressing: in a small bowl, whisk together the remaining olive oil with the lime zest and juice. Season with freshly ground black pepper.
Tip the cooked rice and peas into a large bowl along with the courgettes and chopped mint. Pour over the dressing and toss gently to combine. Serve on a platter with the chicken tikka alongside, garnished with the reserved mint leaves and some extra lime halves, if you like.