Wednesday, February 27, 2008

Tandori Chicken

Moroccan Tandori Chicken or a version of it for those of you that like spicy (doesn't mean hot) food...
Tandori Chicken.- You will need rice to serve with this and maybe some Mint Tea to complement the whole thing....
2 tbls Fresh Cilantro, leaves chopped
1 tsp Coriander Seed
1-2 Shallots, diced or 1/2 med onion
1 Fennel Bulb, chopped med
1 tsp Ginger, grated
1 tsp Anise Seed (Licorice)
2 tsp Turmeric
1 -2 cups Natural Yogurt
2-3 garlic cloves, pressed
1 chicken or 4 split breasts - you can use chicken tenders or boneless chicken breasts too (whatever part you like is fine)
Grind together the coriander seed & anise seed. Set aside. In food processor, put yogurt, the ground seeds and everything else (half the cilantro). Combine and put in shallow tupperware large enough to fit the chicken. Put chicken in the marinade and allow to rest for at least 2 hours or more in the fridge (I sometimes make it 1 day ahead). In a large pot or pan, put some olive oil and heat and then put the chicken in when hot and until done. You can also BBQ but watch for sticking. Taste and see if you want to add salt and pepper to taste. Serve in dish alongside rice topped with the rest of the cilantro and some lime wedges.

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