The LCBO’s most anticipated issue of the year is out…Holiday 2016! I find a lot of issues can be hit and miss but this one I have been absolutely loving. I’ve made the Poached Egg & Soppresata Breakfast Sandwich and I’ve had the Slow Roasted Tenderloin with Orange Sauce with the Red Onion Tart Tatin on the side…to die for!
In my house Indian food is a favourite. A favourite that usually gets reserved for weekends as building flavours for a curry and making curry pastes can be time consuming. We had a craving for Indian this week so I decided to try the Tandoori Bowl from this issue because it seemed healthy, hearty but also quick to make. It turned out beautifully, filled with veggies, the chicken was tender and so full of flavour! Plus we have leftovers for a great “bring-to-the-office lunch”!
Let me know what you think!
8 boneless, skinless chicken thighs, about 1 lb (500 g)
1 cup (250 mL) plain 2% yogurt
1 small onion, chopped
2 garlic cloves, chopped
1 tbsp (15 mL) mild curry powder
1 tbsp (15 mL) sweet paprika
1 tsp (5 mL) ground ginger
1 tsp (5 mL) sea salt
½ tsp (2 mL) cayenneZESTY RAITA
1 cup (250 mL) 2% yogurt
1 tbsp (15 mL) fresh lemon juice
½ small garlic clove, minced
2 tbsp (30 mL) fresh mint, chopped
¼ English cucumber, grated
Salt and pepper to taste
2 cups (500 mL) water
1 cup (250 mL) basmati rice
2 tbsp (30 mL) vegetable oil
1 tsp (5 mL) cumin seeds
2 small Italian eggplants, diced
Leaves of 1 bunch spinach (about 2 cups/500 mL), roughly chopped
1 cup (250 mL) frozen peas, defrosted
Salt and pepper to taste
1 Place chicken in an ovenproof dish.
2 In a blender or food processor, combine all ingredients in marinade. Purée until smooth. Pour over chicken and toss well to coat, leaving thighs smooth-side up.
3 Preheat oven to 400°F (200°C) while chicken marinates for 30 minutes, then bake chicken for 30 minutes or until cooked through.
4 Combine all raita ingredients and let sit for 30 minutes to allow flavours to meld.
5 In a medium pot, bring 2 cups (500 mL) of water to a boil. Add 1 cup (250 mL) rice, stir, cover and lower to a simmer. Cook for 12 minutes or until water is absorbed. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork.
6 In a large nonstick frying pan, heat oil and toast cumin seeds for 30 seconds, then add eggplant. Stir around until golden and cooked through, 8 to 10 minutes, then add spinach and peas and stir for 1 minute more until spinach has cooked down. Add cooked rice and toss all together. Season with salt and pepper to taste.
7 To assemble, divide pilau rice among 4 bowls, top each with 2 pieces of chicken and a big spoonful of raita.