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Easy lunch or dinner with something other than bread slices? Here you can use leftovers from dinner or quickly marinate. Chicken thighs without skin or chicken fillet? You are the choice of the cavalier. It may take a minute more to remove the skin from the thighs but I promise you will win it back in taste. Note! I am not sponsored to say this.
Vegetarian tip: tofu. Not my favorite, so I would choose tandoori eggplant or potatoes . To add a little protein, a couple tablespoons of: cooked chickpeas or red beans
Marinade:
2 tbsp Nirus tandoori paste
4 tablespoons plain yogurt, preferably Turkish
2 chicken thighs or 300 gr chicken fillet
2 tablespoons fresh coriander
Salad:
Iceberg lettuce, arugula, cucumber, cherry tomatoes, bell pepper and red onion. Or other to taste.
Dressing:
2 dl light sour cream
1 tablespoon date chutney or mango chutney
stir together
Procedure:
- Remove the skin from the thighs and rinse in cold water. Mix the yogurt and paste until combined.
- Let stand for at least an hour or overnight in the refrigerator. Bake on foil or baking paper with all the marinade, at 250° for 25 minutes if it is chicken thighs and 12-13 minutes if it is fillet.
- Cut the lettuce and place on the chicken. Add dressing if desired, eat immediately with or without papadam.
