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!

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment. It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt. Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

Cuisine Eric

Search This Blog