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Omi’s Tandoori Chicken fillets with creamed spinach and pureed pumpkin

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TRH Omi's Tandoori Chicken fillets with creamed spinach and pureed pumpkin

“TANDOORI” CHICKEN FILLETS
Chicken fillets – sliced in half lengthwise
1 tbspn tandoori spice
1 tbspn Robertson chicken spice
Garlic Salt to taste
1/2 tsp chilli flakes
1 tbspn lemon juice
1 tsp finely crushed garlic
Dried thyme
1/2 cup double cream yoghurt
Mix the ingredients with the chicken fillets and let it stand for 1 hour.
Heat 2cm of coconut oil and fry on med to hot heat for about 4 mins per

Creamed Spinach
1. Two bunches of spinach – stalks cut off, washed and put in a pot with 1/4 cup of water to wilt down for 5 mins.
2. Strain off water and use the back of a spoon to remove excess water. Put on a chopping board and chop finely.
3. Heat 1 tbspn olive oil in a pot, throw in 4 pieces of whole garlic and a sliced onion the size of a pickle onion and when golden brown add spinach and salt to taste. Cook for 7mins and mash the garlic well and then add 1 tbspn of butter and 4 tbspn of cream cheese. Stir until the butter and cream cheese is melted and gives you a smooth sauce. Sprinkle with black pepper.

Pumpkin Puree
500g pumpkin – diced
1/2 onion
1 heaped tsp garlic paste
Black pepper
Salt to taste
1 tbspn xylitol
1 tbspn olive oil
1 tsp butter
Method:
Heat oil and sauté onions. Add garlic paste and pumpkin and salt.
Cook for 15 minutes and add xylitol.
Cook for another 15 minutes and add black pepper.
Add 1 tsp butter and mash with the back of the spoon until pumpkin is smooth.

Prepared, tried and tested by:  Omi Nair

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