I can't find my old issue of Cuisine with Tandoori Chicken in it. Don't see it listed in archived recipes, so if anyone has it, please post .. Thanks.
Tandoori Chicken
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Sorry, I can't help, but Welcome!!!
Practice safe lunch. Use a condiment.
Linda,
Is that the Indian-Style Stuffed Chicken Breasts? (spinach/ricotta) If it is, let me know and I will post.
Loving every moment of my life!!
Somehow I missed our new member---SORRY Linda 123 and WELCOME to our family---Hope to see you around often--
"Never eat more than you can lift" Miss Piggy
Angela, that is the one she's looking for.
Indian-Style Stuffed Chicken Breasts (Cuisine at home, August 2003, Issue 40, p. 21) Makes: 4 Chicken Breasts Total Time: 45 Minutes + Marinating Rating: Intermediate For the Chicken— Prepare: 4 boneless, skinless chicken breast halves, see bottom picture For the Marinade— Mix: 1 cup plain yogurt 1/2 cup fresh lemon juice 2 T. fresh ginger, minced 1 T. garlic, smashed 1 T. paprika 2 t. curry powder 1 t. cayenne 1 t. ground cumin 1 t. ground coriander 1 t. kosher salt For the Filling— Combine: 1 pkg. (10 oz.) frozen spinach, thawed, squeezed dry 3/4 cup ricotta cheese 2 T. plain yogurt 1 shallot, minced Salt and pepper to taste For the Curry Beurre Blanc— Reduce: 1/4 cup dry white wine 2 T. white wine vinegar 2 T. shallots, minced Add; Reduce: 1 T. heavy cream Off Heat, Whisk in: 1 cup cold unsalted butter, cut into tablespoons Stir in at the End: 1/4 cup coconut milk 2 T. fresh cilantro, chopped 1 T. curry powder 1 t. sugar 1 t. crushed red pepper flakes Prepare chicken for stuffing. Mix ingredients for marinade in a bowl. Combine ingredients for filling in a second bowl. Stuff chicken with about 1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes. Preheat grill to medium-high. Oil grill grates, then grill the chicken, covered, for 10–12 minutes per side. Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2–4 minutes. Add cream; simmer until reduced by half, about 1 minute. Off heat, whisk in butter, 2 T. at a time, until melted. Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc over basmati rice and garnish with cashews, tomatoes, and cilantro. Nutrition Information (Per 6 oz.): 431 calories 55% calories from fat 27g total fat 13g carb. 664mg sodium 3g fiber
Tammy
Thanks Tammy!
Loving every moment of my life!!
Oh my, doesn't that look good...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Oh, yum! That does look wonderful!
thanks for finding the recipe..that's exactly it!! and sorry it took me so long to reply. I made it and it went over so well..and this is a tough crowd to please! Now looking for an antipasta platter that I made about 1999 or 2000. Lent out the issue and it never came back.. Had rolled up roasted zucchini strips, mozzarella,red roasted peppers, salami cones and I forget what else.
Why yes it certainly does, Jean! Mmmm.
Jan
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