About this recipe:Succulent mushrooms and refreshing green peppers complement spicy grilled chicken in a fusion of traditional spices that is just right for a speedy midweek meal. Serve with naan or pitta breads cut into strips. Delicious!
8 skinless boneless chicken thighs, about 650g total weight
3 tbsp tandoori spice mix
3 tbsp sunflower oil
550g plump, cup mushrooms, stalks discarded
4 green peppers, cut into quarters then into chunks
4 tbsp chopped fresh coriander
lemon wedges, to garnish
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Method Prep:15min › Cook:15min › Ready in:30min
Spice the chicken: Preheat the grill to high. Put the chicken in a large, shallow ovenproof dish or grill pan, keeping the pieces close together in the middle. Sprinkle the spice mix over the chicken. Drizzle 1 tbsp oil over and then use a spoon and fork to turn the chicken pieces over several times to coat them evenly in the spice and oil.
Cook the chicken and vegetables: Grill the chicken, skinned side up, for 5 minutes, then turn over. Add the mushrooms, gill side down, and the peppers, skin side up. Brush the vegetables lightly with 1 tbsp oil. Grill for 5 minutes or until lightly browned. Turn the chicken and vegetables over. Brush the remaining oil over the vegetables and cook for a further 4-5 minutes.
Serve: Transfer the chicken and vegetables to large plates, spooning all the cooking juices over them. Sprinkle with the coriander. Garnish with lemon wedges and serve.
Make a simple raita to complete the meal, or simply accompany with good-quality bought tzatziki.
Teriyaki chicken: Instead of tandoori spice mix, use 6-8 tbsp teriyaki sauce. Swap the vegetables for 1-2 aubergines cut into 1cm slices, 1 bunch whole, trimmed spring onions and 250g baby corn. Serve with a salad of shredded pak choi and rice noodles (cooked according to the pack instructions) tossed with 1 tbsp rice vinegar, 2 tbsp light soy sauce and 1/2 tsp sugar.