Whole chicken breast tandoori

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Using a 3 tier steamer is a quick way to cook this meal in a healthy way retaining the natural juices of the chicken breast to mingle with tandoori spices.


Prepare per person:


1 large chicken breast sprinkled with salt / white pepper


2 whole savoy cabbage leaves, rinsed


Half a small red onion, peeled and diced


1 tbsp each red and yellow diced bell pepper


1tbsp diced courgette


1 diced flat mushroom


　


In a bowl mix together (same amount of spices whether cooking for one person or more):


1tbsp tomato puree


1 tbsp tandoori spice


1 tbsp garam masala


4 cardomon seeds


1 tsp turmeric


1 tsp cumin


half tsp salt


Per person top the above bowl with:


1 tbsp wild rice


1 tbsp both red and brown lentils


1 tbsp bulghur wheat


Over high hob bring to boil half pint vegetable stock in the base of a 3 tiered steamer. When bubbling add the onion, bell peppers, courgette and mushroom and bring back to the boil.


Spoon and stir in the contents of the tandoori mixture bowl. NB - if cooking for more than one person just ensure that the stock liquid used just covers the ingredients.


Put the chicken breast in the second pan of the steamer and the whole cabbage leaves not overlapping in the top pan of the steamer. Add the steamer's lid and leave on high heat for 10 minutes.


Lower the heat to medium / low and allow to cook for another 15 minutes.
My liquid was well absorbed but if necessary, sieve if there is too much liquid residue.


Serve with the chicken breast topping the cabbage leaves and then the tandoori sauce with a sprinkling of ground linseed.
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Another November RECIPE:

RUGBY BALL SQUASH WITH GIANT COUSCOUS STUFFING

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