Tandoori Chicken with Cauliflower

INGREDIENTS

• 1 x 400g pack of  The Meat Club Cage-Free Breast fillets
• 200g Natural Greek yoghurt
• 80g frozen peas
• 1 x large brown onion

Tandoori mix

• 40ml plain yogurt
• Juice of 1 lemon or lime
• 1tsp ginger paste
• 1tsp salt
• 1tsp cumin powder
• 2tsp coriander powder
• 1tsp chilli powder
• 1tsp garam masala
• 1/4tsp Turmeric powder

Skordalia (adapted from One Green Planet)

• 1 x medium head of cauliflower, base and leaves removed
• 4 x medium potatoes
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 4 large garlic cloves, finely minced
• Finely minced fresh herbs (optional)
• Salt and pepper

PREPARATION

• For the Tandoori, add yogurt, lemon juice, garlic paste and salt into a bowl
• Add cumin powder, garam masala, coriander powder and turmeric chilli powder, and mix to combine
• Clean chicken and pat dry, then cut into fleshy parts of the chicken
• Coat the chicken thoroughly in the tandoori marinade
• For the skordalia, ill a large pot with about 1 inch of water, placing a steamer basket inside
• Top first with potatoes and then with the cauliflower, cover with a lid and bring to a boil
• Once boiling, reduce heat and steam the cauliflower for about 15 minutes or until tender all the way through
• Remove the cauliflower and allow to cool
• Add an extra cup of water to the existing pot and once again cover with the lid
• Continue to steam the potatoes another 20 minutes until they are tender, then set aside until they are cool enough to handle
• Peel the potatoes, cut in quarters, and throw them into a mixing bowl along with the cauliflower, lemon juice, olive oil, garlic, and salt and pepper
• Using blender or mixer, purée the ingredients until mostly smooth, being sure not to blend too much
• Season with additional sea salt, pepper, and lemon to taste, and set aside
• Remove chicken from the fridge and heat oil in a char-grill pan or BBQ
• Clean onion, cut in half and char-grill, then follow with the chicken until cooked through
• Steam peas and blend through yoghurt 
• To service, place the Skordalia in the centre of the plate, add charred onion then the onion, plus the pea yoghurt