So, like I predicted yesterday, I didn’t get a chance to update everything I wanted, I was tempted with chicken wings (Deep fried! AHHH) and mussels…how could a girl resist? Well…resist is exactly what I should have done; Me and deep-fried food have never gotten along, ever, so I woke up this morning with the most excruciating stomach ache I’ve ever had, I couldn’t even stand up straight! WHAT!? I had to cancel my farm plans (boo!) and stayed in bed until I could breathe normally and my gut wasn’t all angry and knotted up. I feel better now, but damn, what an intense pain! No more fried food, ever. I should have listened to myself; lesson learned.
Onwards! Life goes on, and yadda yadda. Back to the food; recently I got a really great deal on chicken legs and thighs at the grocery store, so I stocked up and shoved a lot of the packs in the freezer. One thing I love, is getting mail, especially care packages from back home. Recently we received one from the in-laws, so great! Curtains (yay! There are no Indian fabric stores out here, or none that I’ve found yet, so buying fabric for simple things around the house is a pain in the wallet), chocolate, and tandoori masala…mmmm.
Obviously I decided to make tandoori chicken since I haven’t had any since I got married last October! It’s best to let the chicken marinate overnight, but if you must have it right away, a couple of hours will do. I paired this with masala couscous and some steamed green beans sautéed in some butter and garlic.
2 Tbsp Greek yogurt
2 tsp tandoori powder
1 tsp black pepper
1 tsp ground cumin
½ tsp ground coriander
1 small onion diced finely
1” piece of ginger grated
1-2 garlic cloves finely chopped
1 Tbsp lime juice
*I used about 8 skinless, bone-in chicken legs
Mix all ingredients together and add chicken, store in airtight container or in a freezer bag and refrigerate overnight or for at least 2 hours. When you’re ready to eat, just grill on the BBQ or stick it in the oven at 350 until no longer pink on the inside. (*Note, tandoori chicken tastes BEST when it’s done on the grill*)
The best couscous to water/liquid ratio that I’ve found is one cup of couscous to 1 ¼ cups of liquid.
I always make extra couscous because I like having it the next day as a small snack or I add it to a salad.
2 cups couscous
2 ½ cups low sodium chicken/beef stock or water
2 Tbsp coconut oil (or any vegetable oil)
1 small onion chopped
1 clove of garlic
2-3 heaping teaspoons of garam masala
½ tsp turmeric
1 tomato chopped small
¼ tsp red chili powder
½ green chili
Salt to taste
- In a medium saucepan bring chicken stock to a boil, add couscous, remove from heat, cover and let sit for 5 minutes
- In a medium frying pan, heat oil over medium-high heat, add onions and garlic, cook until onions are translucent, approx. 4 minutes
- Reduce heat to medium and add in the tomatoes and cook for another 5 minutes
- Add in the turmeric, salt, and garam masala and cook for approx. 8-10 minutes until you can ‘smush’ the tomatoes and the whole mix is paste-like
- Fluff the couscous and add to the masala mix, taste and adjust the seasonings, serve with the tandoori chicken and a side of garlic green beans.