Chicken Tandoori

4 large chicken legs
2 tbsp tandoori mix
1 tbsp lemon juice
2 tbsp olive oil
200ml (7fl oz) low fat natural yoghurt
1 red pepper (seeded & cubed)
100gms (4oz) French beans
225gms (8oz) long grain rice
25gms (1oz) low fat butter

Firstly mix together the lemon, tandoori mix, oil and yoghurt. Make slits in each leg, coat with the marinade, cover and chill for 2 hrs. Preheat oven to gas mark 6 / 200C / 400F. Put chicken in a shallow baking tin and cook for 30-40 mins or until the juices run clear. Boil rice for 10-15mins add pepper and cook for a further 5 mins. Cook beans until tender, melt butter in a frying pan and saute beans for 3 mins. Serve the chicken with beans on a bed of rice. Enjoy.