Tandoori spiced chicken w/ grilled tomato jam & herbed yogurt sauce

Ryan likes his chicken spicy.

Still trying to stay fit. I’m maintaining my weight right now with workouts and healthy foods, but let’s be fair — I’m not going to see any weight loss 1) until a couple of weeks of working at it and 2) until the Super Bowl has come and gone. But just because you don’t see results now doesn’t mean you should work to get to them later. So, with that said, we’re still working through Bobby Flay Fit.

One of the things Bobby talks about is how healthy food doesn’t have to be boring. There’s a lot of flavor you can put right into it. In this case, we’re talking about adding heat to a nice boneless, skinless chicken breast, giving some vegetables a new look and topping it off with herbs and yogurt.

2014-01-17 10.20.05

Recipe courtesy of Bobby Flay
Serves 4

2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. ground ginger
2 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. ground cayenne
1 tbsp. ground turmeric
1 tbsp. ground white pepper
1 tbsp. kosher salt

3 boneless, skinless chicken breasts
4 pitas

5 plum tomatoes
1 serrano chile
vegetable oil
salt and pepper
1 small Spanish onion, chopped
3 tbsp. balsamic vinegar
1 pinch saffron

1 cup Greek yogurt
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
salt and pepper

I started out making the tomato jam and the yogurt, and you should too. Both can be done in advance, and neither need to be hot when you assemble this thing.

For the tomato jam, grill the tomatoes and chili pepper with a little oil, and season with salt and pepper. Grill until charred, then chop.

In a medium saucepan, cook the onion in a little bit of oil until soft, then add the tomatoes, chili, balsamic and saffron, and cook until thickened. I myself didn’t add the saffron because I didn’t have it, and frankly, I find it way to expensive to have in your kitchen. I’m sure it add a little something, but we’re paying for a wedding next year, so we’ll leave the saffron to the registry. Season to taste, then remove from the heat, and let it cool to room temperature.

For the herbed yogurt sauce, (try to stay with me here), combine the yogurt with the chopped herbs. Season to taste.

For the chicken, mix together the spices and add 3 tablespoons of vegetable oil to make a paste. Rub the paste over one side of the chicken, then toss it on the grill spice-paste-side down. When the chicken is ready to turn, hit the unpasted side with a little bit of salt, then turn it over and finish cooking. Once cooked, let it rest for around 5 minutes, and grill the pitas.

To assemble, I put on the tomato jam, then the chicken and finished it off with the herb yogurt. I also ate mine open faced, while Beth had hers as a sandwich. Either way, this is good and good for you.

Garnish with a mixture of chopped mint and cilantro.

Serve.

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