Tandoori Chicken

1. 1

   Wash and pat dry the chicken.

2. 2

   Combine Philly*, tandoori paste and garlic to form a paste and spread over the chicken.

3. 3

   Refrigerate for 1-2 hours, turning once.

4. 4

   Cook on a pre-heated BBQ for 10 - 15 minutes or until chicken is tender and juices run clear when pricked with a fork.

5. 5

   Bring 1/4 cup of water to the boil.

6. 6

   Stir in couscous, cheese spread and chickpeas, remove from the heat.

7. 7

   Cover and allow to stand for 5 minutes.

8. 8

   Place cooked chicken on couscous, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.