Tuesday, June 1, 2010
Baked Indian Chicken
I pulled this recipe from the February 2010 Issue of Bon Appetit. It is a Gundry-friendly recipe requiring no tweaks. The original recipe calls for a roasting chicken, cut into eight pieces, but I just use boneless, skinless chicken breasts or tenders.
1 cup plain yogurt
1 handful cilantro, washed, dried and coarsely chopped
3 Tbsp extra-virgin olive oil
1 Tbsp garam masala*
2 tsp kosher salt
2 garlic cloves, minced or pressed
1 lb boneless skinless chicken breasts or tenders
2 small or 1 large onion, cut into 1/4"-thick slices
Mix first six ingredients in a shallow baking dish. Place chicken pieces in the baking dish, turning to coat on all sides. Use a spoon to redistribute any unused marinade and spread over chicken if necessary. Cover with saran wrap and marinate in the fridge for at least 2 hours.*
In a separate baking dish, spread out the slivered onions.* Place the baking dish in the oven and preheat the oven to 400, allowing the onions to get a slight head start on the chicken. When the oven is heated, remove the baking dish from the oven and place the pieces of chicken on the bed of onions. If marinade remains in the bottom of the marinating dish you can use a spoon to scoop it up and spread it on top of the chicken pieces.
Continue roasting the onions with the chicken for 30 minutes to an hour depending on what cut of chicken you used (tenders will cook more quickly than thick breasts). Serve the chicken atop a helping of the onions - the roasting has made them tender, sweet and delicious.
*An Indian spice mixture that you can find in most grocery stores with a decent selection of spices.
* This is a great recipe to begin in the morning before work. Prepare the marinade, add the chicken and let it hang out in the fridge while you're gone. When you get home from work, just place the marinated chicken on the cut onions and roast.
* The original recipe has you arrange the onions on a large, rimmed baking sheet. The onions brown nicely with a baking sheet, but I find the baking dish to be more manageable. It's up to you.