Tandoori chicken


Every day I’ve dropped Bert at nursery since a week or so before Christmas, he’s clung to me sobbing. Nursery’s solution: peel him off me, weeping, and ask him what he wants for breakfast. My solution: wait outside till I hear him stop crying then go home and worry. 

This morning he said he didn’t want to go to ‘school’ and started to sink miserably into the sofa and hide his face. We talked about why and found out it was saying goodbye he hated (don’t we all), so we came up with the solution of taking a different dinousaur in to show his mates every day. He skipped, smiling, into nursery with his robot dinosaur and didn’t look back.

What’s a blog for, if not to share the rare moments of smug parenting?

But now he’s eating this with his hands in front of the TV. Bert: do dinosaurs eat rice? Me: yes. Bert: do dinosaurs eat chicken? Me: yes, they do.

Serves 2-3

4 skinless chicken thigh fillets

150ml plain yoghurt (with low-fat yoghurt, this works for 5:2ers – 2 thighs and a small portion of rice is about 350 cals)

1 teaspoon each of: smoked paprika, cayenne, ground cumin, ground coriander, turmeric, ground ginger (or a tablespoon of tandoori spice mix) – this has a kick but isn’t hot; adjust the paprika and cayenne for less heat

Juice of half a lemon

Salt and pepper

Mix the marinade ingredients together, slash the chicken thighs, cover with marinade and leave to marinate for at least an hour, ideally overnight. Then preheat the oven to 200 or gas mark six and bake for around twenty minutes.

We had ours with brown rice and peas, and crunchy carrot and cucumber salad. If I’d been cooking for adults with less veg-suspicion, I’d have probably gone for sag aloo, coconut naan and cucumber raita.

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