Sheet Pan Chicken Thigh Tikka
with Buttery Flatbreads
Harness the power of your oven to emulate a tandoor tonight! Spiced chicken and veggies are roasted together to make cleanup a breeze, then covered in an aromatic tikka sauce. A cool cilantro yogurt on top complements all those delicious flavours.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
¾ cup
Basmati Rice
170 g
Carrot
113 g
Yellow Onion
7 g
Cilantro
½ cup
Tikka Sauce
(Contains Milk)
100 mL
Greek Yogurt
(Contains Milk)
2 tbsp
Spicy Curry Paste
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Peel, then cut onion into 1-inch pieces. Separate onion layers. Roughly chop cilantro. Add yogurt, half the cilantro, 2 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Meanwhile, pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board.Add chicken, curry paste and half the garlic salt to a medium bowl. Season with pepper, then toss to coat.
Add carrots, onions and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Add chicken to the other side of the baking sheet. Arrange in a single layer. Roast in the top of the oven until veggies are tender and chicken is cooked through, 15-18 min.**
Meanwhile, add 1 1/4 cups water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and remaining garlic salt, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, or in a small pan over low heat. Add remaining cilantro. Season with salt and pepper, then stir to combine. Arrange flatbreads on an unlined baking sheet. Spread cilantro-butter over tops of flatbreads. Toast in the middle of the oven until warmed through, 3-4 min.Meanwhile, add tikka sauce to a small pot. Cook over medium heat, stirring often, until warmed through, 2-4 min.
Fluff rice with a fork.Divide rice between plates. Top with chicken and veggies.Drizzle tikka sauce and dollop cilantro yogurt over top. Tear flatbreads and serve alongside.
