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

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...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...

Cuisine Eric

Search This Blog