Tandoori Chicken Rice with Continental

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Tandoori Chicken Rice with Continental

Yield 4

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

It’s giving paella, biryani, butter chicken

Ingredients

• 2 tablespoons white wine vinegar
• 1 ts mustard
• A pinch of chilli flakes
• 2 ts baby capers
• 1 c fresh parsley leaves roughly chopped
• ½ c fresh oregano leaves, roughly chopped
• 2 medium-sized squid tubes, cleaned, cut into 2cm wide strips and scored in a crisscross fashion.
• ½ ts old bay seasoning (paprika, garlic vibes)
• 1 tablespoons olive oil
• 2 chorizo sausages, sliced diagonally
• 2 medium zucchinis, sliced lengthwise
• 1 can (15 oz) cannellini beans, drained and rinsed
• EVO oil for drizzling
• Salt and freshly ground black pepper, to taste
• Lemon wedges and grilled sourdough to serve

Instructions

1. Preheat the bbq or grill to medium-high heat (about 400°F/200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
2. In a large serving platter, place garlic, mustarrd capers, chilli, vinegar and salt and stir well.
3. Allow to macerayter until ready to serve.
4. Toss the scored squid into a bowl with olive oil, old bay and salt. Grill the squid for about 2-3 minutes per side, or until it's opaque and has grill marks. Remove from the grill and set aside.
5. On the same grill, add the chorizo slices and zucchini slices. Grill them both for about 2-3 minutes per side until it's slightly crispy/tender and has grill marks.. Remove both from the grill and set aside.
6. Top the salad dressing with the white beans, then add in the grilled items still warm.
7. Sprinkle with all the fresh herbs and lots of good extra virgin olive oil.

Nutrition Facts

Calories

358

Fat

15 g

Sat. Fat

5 g

Carbs

33 g

Fiber

9 g

Net carbs

24 g

Sugar

3 g

Protein

24 g

Sodium

68 mg

Cholesterol

173 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.