Saturday, April 26, 2008

Indian Baked Chicken with Apricot Couscous and homemade Naan

Last Thanksgiving I made a full on Indian feast and it was good. In particular, the recipe for marinating the turkey was most successful. So I tried it again, but with organic chicken legs and thighs. The marinade is perfect for spring because it is bright yellow-- thanks to the turmeric. It also includes greek yogurt, garlic, minced onion, fresh ginger, cumin, cinnamon, cardamom and lemon juice. Let it sit for at least 4 hours- mine sat for 6, and then drizzle with melted butter and bake at 425 (one hour for the legs, about 35 minutes for the thighs). The result is perfectly crispy and tender. I served this over a wilted spinach salad with chickpeas, orange bell peppers and sauteed onions. I also put together a toasted almond and apricot couscous and grilled homemade Naan bread with a cilantro yogurt dipping sauce and a mint chutney.

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