Spiced Chicken with Rice & Banana Raita
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C).
Place chicken in baking dish. Mix together lime and olive oil and brush on both sides of chicken pieces.
Mix together spices, except salt, in a small bowl. Sprinkle spices all over chicken pieces. Bake for approximately 40 minutes in oven or until the internal temperature of the chicken reaches 165°F (74°C). Flip halfway through baking and baste with pan juices.
Meanwhile, make raita by mashing banana and stirring into plain yogurt with garam masala, cayenne and salt.
Cook the rice according to package directions in unsalted water. During last few minutes add the frozen mixed vegetables and cover with lid and finish cooking.
Serve chicken on top of rice and pour pan juices over chicken. Garnish with sprigs of fresh cilantro (optional). Pass banana raita separately.
|Per 465 g serving||Amount|
|Saturated Fat||3 g|
|Per 465 g serving||% Daily Value|