Tandoori Chicken over Mint Rice Pilau

You can get such fantastic spice mixes these days that it sometimes seems not worthwhile to blend your own masalas. I still like to, but a friend gave me a wonderful gift pack from Penzey's containing a collection of Indian and Southwestern spice mixes. Oh the possibilities...

Tandoori chicken is typically marinated in yogurt which softens the meat, and then dry roasted in a traditional uber-hot tandoori oven. Who has that at home? Though I'd love one (but I might choose to install a wood fired pizza oven first), just set your conventional oven to 450F for relatively hot roasting, and watch that chicken roast!

4 boneless chicken thighs, skin on

2 Tbsp prepared Indian Tandoori spice mix (I used Penzey’s)

1/4 cup Greek plain yogurt

1/2 cup long grain rice (I used Basmati), rinsed several times and drained

1-1/2 cups water

1/2 tsp salt

1 stick cinnamon

1 zucchini, sliced in half lengthwise, and then into half moons

palmful fresh mint, chopped

Mix the tandoori spice mix, yogurt and some salt and pepper to taste in a mixing bowl. Toss this mixture with the chicken pieces using tong. Allow to marinate at least an hour, or preferably overnight in a refrigerator.

When ready to cook, preheat the oven to 450F and return the chicken to room temperature.

Meanwhile bring the water to a boil and add the salt, rice and cinnamon stick. Return to a gentle boil, stir, then reduce to the lowest simmer. Cover and cook until the water has all been absorbed, about 15-20 minutes.

While the rice cooks, sauté the zucchini in a dash of olive oil. Cook for about 8-10 minutes until the zucchini begins to soften and brown a bit. Season with salt and pepper to taste. When cooked, remove from heat and set aside.

Lay a piece of aluminum foil on a rimmed baking sheet (for quick cleanup). Spray the foil with a dash of oil and then place the chicken on the foil. Spray a dash of oil on the chicken.

Roast the chicken for about 20-30 minutes, or until fully cooked through and well browned.

When the rice is done, gently fluff with a fork and fold together with the zucchini and mint.

Serve the chicken over the rice pilau. Serves 4.

Cook's Note: You don't have to worry about the yogurt marination. If you are pressed for time - just season the chicken with the Tandoori spices, salt and pepper, and move along. This makes a very quick and yet wonderful weeknight dish. Leave the marinating for the traditionalists!

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