In 2018 we will bring you some delicious recipes that our players enjoy from our Swans chef Courtney Roulston.

Courtney caters for the Sydney Swans on a weekly basis cooking for the playing group during their busy schedule.

Courtney first rose to fame after competing in Series 2 of Masterchef (2010). To learn more about Courtney and for more recipes head to here Instagram page here.

TANDOORI CHICKEN TRAYBAKE

SERVES 6

Ingredients:

1 x 500g tub Rokeby farms Quark yoghurt

1 tablespoon lemon juice

3 cloves garlic, finely grated

1 tablespoon fresh ginger, finely grated

2 teaspoons sweet paprika

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon chilli powder

2 teaspoons sea salt

12 boneless chicken thighs

2 tablespoons mango chutney (from a jar)

1 lebanese cucumber, sliced into ribbons

2 tablespoons dill, picked

Pickled onions:

2 small red onions, peeled, sliced

1 teaspoon sea salt flakes

¼ cup red wine vinegar

1 tablespoon sugar

To pickle the onions, place the onions in a small bowl and add in the salt, vinegar and sugar. Mix to dissolve the sugar and set aside for 30 minutes to pickle.

Meanwhile, pre heat the oven to 180 degrees C. Place 250g of the quark into a bowl and whisk in the lemon juice, garlic, ginger, paprika, garam masala, cumin, turmeric, coriander, chilli and sea salt until well combined. Coat the chicken in the spiced yoghurt mixture and place in a single layer on a lined oven tray. Bake the chicken for 40 minutes, or until golden and cooked through. Remove chicken from the oven and dollop over the remaining quark, mango chutney, cucumber ribbons and dill. Drain the onions from the pickling liquid and scatter over the top of the chicken. Serve warm with steamed basmati rice and steamed greens.

*Mango chutney is from the Indian section of supermarkets.

*For a cheats short-cut, you can use store bought tandoori paste and simply mix it into the quark yoghurt, omitting the spices aromatics from the recipe!