One of my favs:
Tandoori marinated chicken on a cucumber salad
Ingredients
1 Whole chicken, cut up (or you can use parts - all thighs, for example) Juice of one small lemon
Pinch of sea salt
1 small peeled Spanish onion
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp chili paste
½ tsp paprika
½ tsp tumeric
1 cup plain yogurt
1 tsp coriander seeds
Directions Sprinkle the chicken with the salt and the lemon juice, rub into the chicken and place back into the fridge for ten minutes while you make the marinade.
In the food processor add all other ingredients except the coriander seeds and process until smooth. Remove. Stir through the coriander seeds and pour mixture over chicken.
Cover and refrigerate for between 4 hours and up to 24. The longer the better.
Place on lightly oiled baking tray and place into a hot oven at about 180 c for ten minutes.
Cucumber Salad
Slice 1 cucumber in half and remove the seeds. Slice thinly on a diagonal and place in a colander, sprinkled with a tsp of sea salt. Allow to stand for 30 minutes. Wash under water to remove salt and pat dry.
Toss the cucumber through a dressing of 1 tsp white vinegar 2 tsp olive oil and 1 tablespoon of freshly chopped mint.
__________________ Susanne  and Remy 
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