Photo: Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad Recipe
Ingredients
- 1 cup Greek yogurt
- 2 inches grated ginger root
- 4 cloves garlic, grated, divided
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 3 tablespoons plus some for drizzling extra-virgin olive oil, divided
- 4 boneless, skinless chicken thighs
- 3 boneless, skinless chicken breasts, cut across in 1/2
- Salt and freshly ground black pepper
- 2 cans chick peas, drained
- 1/2 cup chicken stock
- 1/4 cup tahini paste
- 1 small red onion, very thinly sliced or 1/2-inch dice
- 1 yellow bell pepper, seeded and thinly sliced or 1/2-inch dice
- Hot banana pepper rings, drained and chopped plus 2 tablespoons juice
- Handful fresh cilantro leaves, chopped
- 1 lime, juiced, plus 1 lime, for garnish
- 4 pita breads
Directions
Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.
Combine red onion, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
Wedge the remaining lime, reserve.
Warm and crisp pitas in hot oven last few minutes chicken is roasting.
Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table.
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By Adam Bartlett
on January 08, 2012
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The chicken and onion salad were great, but the warm chickpea mash is a regular now! The chicken broth gives it a distinctly different flavor from hummous... wow!
By jovanna_2562938
Long Island, NY
on April 27, 2011
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Saw Rachel's show last night, 4/26, this recipe is a kissin' cousin to another one of Rachael's recipes entitled "Almost Tandoori Chicken." Either way, ingredients are the same but in different quantities. I had 1 1/2 lbs of only chicken breasts so I didn't want to crank it up higher than 450. If you have VINDALOO spice, use that instead, as it contains all of the listed spices here. I wasn't crazy about this dish, but it wasn't terrible either.
By fegardner_12907514
Alexandria, 86
on June 02, 2010
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We love this Tandoori-style chicken, and it is so easy to make! I use curry powder and only use chicken thighs instead of breasts. Because of that it needs less time in oven, usually only 13-15 minutes. I simplified the pepper/onion salad a bit, and I serve with ready-to-eat hummus and pita. This meal truly only takes me about 30 minutes beginning to end, and it is a huge crowd-pleaser!
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