Tandoori chicken with root veg and chickpeas

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If you want to make this vegetarian just omit the chicken.

 

Per person:

Drain and rinse a small can of chickpeas. Dry any remaining residue with a kitchen towel and transfer to a baking / serving dish.

Slice a boneless chicken into long thin slices and put on top of the chickpeas.

In a bowl mix 1 tbsp rapeseed oil, 2tsp tandoori powder, half tsps each of onion flakes, garlic powder, paprika. tea salt and ground black pepper.

I find the easiest way to coat food is to use a pastry brush. Brush all over the chicken and chickpeas with a third of the bowl mixture. Peel and long slice one white onion and 1 chestnut mushroom and place evenly on top of the chickpeas mixture.

Use a kitchen brush and water to clean a quarter of a butternutsquash. Pat dry, cut into rectangle shapes then cut each rectangle into half inch cubes. Peel a half inch round of sweet potato and cut it into similar sized cubes. Randomly put all the cubes into your baking dish. Brush with one third of the tandoori oil.

Scrub a white baking potato, pat dry, cut into 2 pieces and slice 6 discs from the potato as thinly as possible reserving the remains of the potato for another day.  Leave on disc the same size and put it in the centre of your baking dish. Half the other discs and place them around the edges of the food. Snip off the head only of a broccoli floret and finely chop then sprinkle a bit on each potato disc.

Brush with the remainder of the tandoori oil.

Remove the seeds from the butternutsquash, put into a small baking dish and brush with some of the tandoori oil. Reserve the remains of the butternutsquash for another day.

Bake in the centre of a preheated 180fan, 200C, 500F, Gas 6 oven for 35 minutes.  Bake the butternutsquash for the last 15 minutes alongside the meal and serve a few sprinkled between the potato discs.

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