Tandoori Rubbed Chicken Roaster Sandwiches
1/2 onion, roughly chopped
2 garlic cloes, minced
1 TB fresh ginger, minced
1 TB. olive oil
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. saffron threads*
1/2 tsp. ground tumeric
1/4 tsp. salt
6 oz. plain nonfat greek yogurt
1/2 lime, juiced (about 1 TB)
*If you don't have saffron, don't worry about it. It's VERY expensive and difficult to find. I wanted some so badly that I asked for it for christmas! The chicken will still have that Indian flavor without it.
|Cuisinart Food Processor - |
Mini Prep Plus size
2. Heat the oil in a small nonstick saute pan over medium heat - and add the onion puree to the pan. Cook for 5 mins until the onion is translucent.
5. Gently separate the skin from the breast of the chicken on top, just sort of press your fingers underneath the skin and it should pretty easily separate. Rub some of the yogurt mixture underneath the skin so it sits directly on the chicken breast. You will have a lot of the yogurt mixture left - use the rest of it to cover the rest of the chicken on the outside. This is a seriously messy process - I wish I had taken a picture of my hands afterwards!
7. Preheat oven to 450 degrees, and once it is preheated, turn down to 400 and put roaster in the oven for 30 minutes. If there aren't enough cooking juices in the pan, add a little water (1/4 cup or so), so that you can baste the roaster occasionally. After the 30 minutes is up, turn the pan around so the other side of the chicken is facing the back of the oven now - bake for an additional 30-40 minutes (depending on the size of your roaster). Mine, at 4.92 lbs, wasn't quite done after 1 hour - could've used an additional 5-10 minutes. Take out of the oven and let rest for 15 minutes before cutting into it.
1 6 oz. Danon all-natural plain nonfat yogurt
1 6 oz. Chobani plain nonfat greek yogurt
1 large cucumber
1/2 TB kosher coarse salt
1/2 tsp. garlic, minced
1/2 TB dried dill (fresh is always better, but not always on hand)
1 TB fresh mint
1/2 tsp. oregano
2 TB fresh lemon juice
Salt and Pepper to taste
1. Peel cucumber and slice down the middle to cut in half. Using a spoon, spoon out the seeds because they'll add too much water to the mixture. Cut the cucumber into thick slices and place in a colander set over a bowl. Sprinkle with the coarse salt and let stand for 30 minutes to help drain some of the liquid in the cucumber.
2. In a food processor (the same one as in the recipe above!), add drained cucumber, garlic, lemon juice, dill, mint, oregano and a few grinds of black pepper. Process until well blended and before adding it to the yogurt, try to drain/spoon off a bit of the liquid. Then you can stir this mixture into the yogurt. Taste it first and if it needs additional salt or pepper, feel free to add a little.
3. Put into the refrigerator for at least two hours to let the flavors marinade and really blend together!