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Daniel Maynard
Chicken tandoori with chickpeas and spinach
Recipe for chicken tandoori with onion, chickpeas, spinach and Greek yogurt.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Cut the chicken fillet into cubes. Peel and chop the onion. Drain the chickpeas.
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Heat the oil in a stir frying pan the chicken 3 min. Add the tandoori masala and the onion and cook for 2 min. Add the chickpeas and spinach and let it sink on high heat.
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Season to taste with pepper and salt. Spoon the yogurt on the mixture. Serve with rice.
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Nutrition
705Calories
Sodium22% DV535mg
Fat26% DV17g
Protein80% DV40g
Carbs32% DV95g
Fiber36% DV9g
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