INDIAN CHICKEN WITH RICE

• Finely chopped continental parsley, to serve

2 Method Steps

Step 1

15m prep 1h cook 4 servings 1083 calories almost tender.

Ingredients

• 3/4 cup plain Greek-style yoghurt

• 1/3 cup rogan josh curry paste

• 3 garlic cloves, crushed

• 1/4 iceberg lettuce, shredded

• 1 tsp dried oregano

• 2 tbsp red wine vinegar

• 2 tbsp extra virgin olive oil

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are

Step 2

Method

• 8 chicken drumsticks (about 1.2 kg)

• 1 tbsp vegetable oil

• 1 brown onion, thinly sliced

Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

• 2cm piece fresh ginger, peeled, fnely grated

• 1 sprig fresh curry leaves

• 1/3 cup unsalted roasted peanuts

• 1 1/2 cups basmati rice

• 1 1/2 cups Chicken Liquid Stock

• 400ml can coconut milk

• 1/2 cup frozen peas

• 2 tbsp fried shallots

1. Preheat oven to 180C/160C fan-forced. Place yo ghurt, paste and garlic in a large bowl. Add chicken. Stir to coat.

2. Heat oil in a heavy-based, fameproof roasting pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until light golden. Add ginger, curry leaves and peanuts. Cook, stirring, for 2 to 3 minutes or until nuts are golden. Add rice. Stir to coat.

• 100g drained marinated fetta, crumbled

• 1/2 cup (75g) pitted kalamata olives

Method

1. Thread the lamb onto 12 metal or soaked bamboo skewers. Heat a greased barbecue grill or chargrill on medium-high. Cook lamb for 2-3 mins each side or until lightly charred and just cooked through. Transfer the lamb to a plate. Cover with foil. Set aside for 5 mins to rest.

• 1/2 cup fresh coriander sprigs

• Sliced long red chilli, to serve

• Curry leaves (optional), to serve via an increase in taxes or implicitly via a reduction in Government provided services (such as education or health care). We estimate the extra tax burden to peak at around $150 per taxpayer per annum in the 2060s, with those in their late 40s and early 50s having the highest tax burden (see table 1). Over the course of a lifetime, a person currently aged 20 could be expe cted to pay an additional $2,900 in income taxes in today’s dollars (see chart 1b) as a result of the COVID Early Release Scheme.

3. MAdd stock and milk to rice mixture. Bring to the boil, stirring occasionally. Place chicken on top. Cover tightly with foil. Bake for 40 minutes. Remove foil. Move chicken to one side. Fluff rice with a fork. Arrange chicken and peas over rice. Bake, uncovered, for 5 to 10 minutes or until rice is tender and chicken is browned and cooked through.

4. Serve chicken sprinkled with shallots, coriander, chilli and curry leaves (if using).

2. Meanwhile, to make the Greek-style salad, combine cucumber, capsicum, tomato, onion and lettuce in a large bowl. Season. Add oregano, vinegar, oil, fetta and olives. Toss to combine.

3. Brush bread with oil. Cook on grill, in batches, for 1-2 mins each side or until lightly charred. Transfer to a plate.

4. Arrange the bread, salad and lamb on a serving platter.