Franco Manca and Tandori Chicken with Pistachio Pilau Rice

Yes – Another Pizza Restaurant on FADHoppers! It was really good.


0113d06302a23e7e650a26a572ea3b47d5decc9d32 (Custom)

My girlfriend and I both had a chorizo pizza.

It had a sour dough base, which is awesome and apparently takes 20 hours to make. For my liking there was a bit too much cheese but 99.999% would think I was insane saying that. It is as good as Pizza Pilgrims and you don’t need to wait hours for a table – bonus! Overall great pizza.

My favourite is Donna Margherita still.

Now time for a completely different cuisine – Indian.

The pistachio pilau rice was lovely and the tandoori chicken has been tried, tested and loved.

046 (Custom)

Serves: 2-3
Prep Time: 30 minutes (plus overnight)
Cooking Time: 20 minutes


Tandoori Chicken:
Juice of 1 lemon
1 red onion, chopped
2 chicken breasts
2 tsp paprika
300ml greek yoghurt
Thumb piece of ginger, grated
4 garlic cloves, finely chopped
3/4 tsp garam masala
3/4 tsp ground cumin
1/2 tsp chilli powder
1/4 tsp tumeric

Pistachio Pilau Rice:
1 onion, sliced
1 tbsp olive oil
1 tsp tumeric
200g Basmati rice
500ml chicken stock
Few spring onions, sliced diagonally
Handful pistachios, roughly chopped


Tandoori Chicken:
Dice the chicken.
Mix the rest of the ingredients and pour over chicken.
Marinade over night.
Grill the chicken for 20-30 minutes or until cooked.

Pistachio Pilau Rice:
Heat the olive oil in a pot.
Cook the onion for 5-10 minutes, or until soft.
Add the turmeric and rice
Stir into rice is coated in turmeric
Add the stock
bring to the boil.
Simmer for 15 minutes, or until rice is cooked..
Remove from heat.
Add spring onions and pistachios.




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