Name: Broiled Tandoori Chicken with Cucumber-Tomato Salad & Turmeric Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ English cucumbers; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 small pkgs grape tomatoes; 3 limes; 1 ½ cups plain Greek yogurt; 1 ½ bunches radish; 2 shallots; black pepper; cayenne pepper; extra virgin olive oil; garam masala; paprika; salt; turmeric, ground

Broiled Tandoori Chicken with Cucumber-Tomato Salad & Turmeric RiceBroiled Tandoori Chicken with Cucumber-Tomato Salad & Turmeric Rice — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ English cucumbers

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 small pkgs grape tomatoes

3 limes

1 ½ cups plain Greek yogurt

1 ½ bunches radish

2 shallots

black pepper

cayenne pepper

extra virgin olive oil

garam masala

paprika

salt

turmeric, ground

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and turmeric, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, preheat oven to broil on high and position rack in the upper third of the oven. Line a large baking sheet pan with aluminum foil to make cleanup easier (optional).

Juice limes and divide between two large bowls. Set one bowl aside for the salad.

Peel and mince ginger and garlic. Add both to the remaining bowl with the lime juice along with yogurt and spices. Whisk to combine the marinade.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Add to the bowl with the marinade and turn to coat. Transfer chicken to the baking sheet and arrange in a single layer (spread with any leftover marinade in bowl).

Place baking sheet in the oven and broil the chicken, flipping halfway through, until cooked through, 8-10 minutes. Remove from oven.

Meanwhile, using a clean cutting board, peel and mince shallots. Add to the second large bowl with the lime juice along with oil, salt, and pepper. Whisk to combine the dressing.

Halve tomatoes crosswise. Add to the bowl with the dressing.

Trim and medium dice cucumbers. Add to the bowl.

Trim and thinly slice radishes. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl and stir to combine the salad. (Reserve remaining cilantro for serving.)

To serve, divide the rice, chicken, and salad between plates. Top with reserved cilantro and enjoy!

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