Tandoori Chicken Legs With Coconut Rice

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 -12 chicken drumsticks (depending on whether you want to serve 2 or 3 per person.)
• 1/2 cup tandoori paste
• 1/2 cup yogurt
• 1 3/4 cups long-grain rice
• 1 1/4 cups water
• 400 ml coconut cream
• 2 tablespoons fresh coriander, chopped roughly
• 3 green onions, sliced thinl

Recipe

• 1 preheat oven to 200c.
• 2 either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
• 3 place chicken in a large baking dish, cook uncovered, about 25-30 min's or until cooked through, baste occasionally.
• 4 while chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 min's or until rice is tender, stir occasionally to prevent sticking.
• 5 remove from heat add chopped onion stir gently to combine, cover and stand for 5 min's.
• 6 to serve: place spoonfuls of rice on plate top with chicken, sprinkle coriander over. serve mint yogurt raita on the side if you desire.