Tandoori Chicken & Rice Traybake

INGREDIENTS

For the chicken:
8 whole chicken legs with skin
½ cup Supreme Tandoori Masala Powder
⅔ cup oil
½ cup yogurt
2 tbsp Supreme Ginger Garlic Paste 

For the rice: 
4 cups of Super Kernel Rice, washed & soaked in water for 1 hour 
6 cups of  boiling water
3 chicken stock cubes 
1 Supreme chopped tomato tin 
1 cup finely chopped red onion
1 cup finely chopped mixed coloured peppers
8 baby potatoes, cut into halves

Garnish: 
Lemon slices
Lime slices 
Sliced red chillies
Chopped coriander

METHOD

For the chicken: Make cuts (under the skin) on the chicken legs. Into a bowl, add tandoori masala Powder, oil, yogurt and ginger & garlic paste. Mix well and add chicken legs. Evenly coat the legs in the marinade (don’t forget to get the marinade under the skin into the cuts). Set the chicken aside to marinate. 

For the rice: Preheat the oven at 180°c. Add boiling water and stock cubes into a large roasting tray. Whisk together until the stock cubes dissolve. Then add soaked rice, chopped tomato tin, chopped red onions and chopped peppers . Mix everything together then evenly distribute the potatoes. Now place the chicken legs on top (skin side up). Cover with foil and bake in the oven for about 70 minutes (or until the rice and chicken is cooked). Remove the foil and cook for an additional 20 minutes. Remove from the oven and garnish with lemon and lime slices, sliced red chillies and chopped coriander. Serve immediately with chutney.