Hamburger Pasta Bake

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Hamburger Pasta Bake

Yield 4

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

As delicious as it sounds disgusting

Ingredients

• 500g chicken thighs, cut into 2 cm cubes
• 1/4 cup tandoori paste
• 200g Greek yogurt
• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 4 cloves garlic, finely sliced
• 1 tsp grated ginger
• 1 tbsp tomato paste
• 1 Continental Stock Pot Sensations (chicken flavor)
• 2 cups basmati rice
• 650ml water
• Salt and pepper to taste
• 1 cucumber
• ½ c Fresh herbs (dill, coriander, and mint), finely chopped
• Baby spinach leaves
• Lime wedges
• Pappadums (for serving)

Instructions

1. Marinate the chicken: In a bowl, combine the chicken cubes, tandoori paste, and Greek yogurt. Mix well to coat the chicken evenly. Marinate in the refrigerator overnight or for at least 1 hr.
2. Bring the marinated chicken to room temperature. In a large cast-iron or heavy-based pot over medium heat sauté the chicken in batches until browned and slightly caramelized. Set aside until needed.
3. In the same pot without cleaning it, add a tablespoon of olive oil. Sauté the finely chopped onion for 2 to 3 minutes until it begins to soften. Then, add the sliced garlic and grated ginger. Sauté for another two minutes.
4. Stir in the tomato paste, the Continental Stock Pot Sensations and the rice. Mix until well combined.
5. Pour in 500ml of water and continue to stir (reserve remaining to add later if needed)
6. Nestle all the pre-cooked chicken pieces on top of the rice and water mixture.
7. Place the pot in a preheated oven at 200°C (392°F) without the lid for 25 to 35 minutes or until the rice is cooked and the chicken is fully cooked through.
8. While the chicken and rice are cooking, grate the cucumber and season with salt. Allow it to drain to remove excess water. In a bowl, combine the finely chopped fresh herbs with 200g of Greek yogurt. Stir in the seasoned and drained cucumber.
9. Once the chicken and rice dish is ready, remove it from the oven. To serve, spoon the chicken and rice over a handful of baby spinach leaves. Top each serving with a dollop of herbed yogurt. Squeeze lime wedges over the dish and serve with pappadums on the side for scooping and dipping.

Nutrition Facts

Calories

1145

Fat

41 g

Sat. Fat

12 g

Carbs

87 g

Fiber

4 g

Net carbs

83 g

Sugar

6 g

Protein

100 g

Sodium

1077 mg

Cholesterol

314 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.