CINNAMON BROILED CHICKEN WITH RAITA
In this Indian-inspired meal, cinnamon is sprinkled on chicken. Cumin and cilantro, other traditional Indian seasonings, are stirred into raita, a yogurt-based condiment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
- Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper. Serve chicken hot, with raita on the side.
MARTHA'S CINNAMON BROILED CHICKEN WITH RAITA
Taken from Martha Stewart .com and posted for ZWT. "In this Indian-inspired meal, cinnamon is sprinkled on chicken. Cumin and cilantro, other traditional Indian seasonings, are stirred into raita, a yogurt-based condiment."
Provided by alligirl
Categories Whole Chicken
Time 40m
Yield 1 chicken thighs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon; sprinkle on the chicken.
- Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes.
- Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
- Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper.
- Serve chicken hot, with raita on the side.
Nutrition Facts : Calories 771.5, Fat 56.4, SaturatedFat 17.1, Cholesterol 253.3, Sodium 829.1, Carbohydrate 4.2, Fiber 0.6, Sugar 2.5, Protein 58.6
CINNAMON-RUBBED CHICKEN
I got this idea from a long-ago TV show (Little House on the Prairie) and used what I had in my kitchen to make the rub. My husband likes it a lot.
Provided by robski
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 13x9-inch baking dish with aluminum foil.
- Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat. Arrange coated chicken pieces into a baking dish with the skin side down.
- Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 1 g, Cholesterol 136.7 mg, Fat 30.5 g, Fiber 0.4 g, Protein 34.3 g, SaturatedFat 6.6 g, Sodium 740.5 mg, Sugar 0.1 g
GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA
Chicken thighs grilled with shawarma seasonings are sliced and wrapped in naan, or flatbread of your choice, with a delicious raita and sandwich toppings. Serve these wrap-style sandwiches for a hearty lunch, or for dinner with some sauteed vegetables.
Provided by Bibi
Categories Sandwich Wraps and Roll-Ups
Time 2h45m
Yield 4
Number Of Ingredients 23
Steps:
- At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
- About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
- Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
- Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
- To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
- Wrap each naan around the sandwich ingredients, and serve.
Nutrition Facts : Calories 708.6 calories, Carbohydrate 73.1 g, Cholesterol 93.4 mg, Fat 30.4 g, Fiber 14.1 g, Protein 37.3 g, SaturatedFat 6.6 g, Sodium 1132.6 mg, Sugar 6.6 g
CHICKEN BIRYANI WITH CUCUMBER RAITA
This is a recipe for a delicious and authentic Chicken Biryani. I have combined and modified a few recipes to create this, and after trial and error I am very happy with it. There is a lot of preperation involved, but well worth the effort! Enjoy!
Provided by PrimalOrB
Categories Chicken Breast
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 32
Steps:
- To make the Raita, blend together the cucumber, onion, garlic, ginger, mint, and lemon juice. Pour the mixture into a bowl, and add yogurt. Stir together until smooth, and then refrigerate.
- We want to create brown butter. Melt the butter in a saucepan over medium heat for ~15 minutes, stirring constantly, until the butter turns a light brown colour. Set aside.
- In a large non-stick skilled, add 2/3 of the brown butter over medium heat. Add the potatoes and cook until browned, then remove and set aside.
- Add the onion, garlic, and ginger and cook for 15-20 minutes, or until onion is very soft, stirring occasionally.
- Add your ground chili, chili flakes, ground black pepper, ground turmeric, ground cumin, ground cardamom, salt, and tomatoes. Cook for 5-10 minutes stirring frequently.
- Reduce heat to a low setting, and add yogurt, mint, and the cinnamon stick. Cook covered until ingredients are very soft and tomatoes mixed inches Stir occasionally, allow 30-45 minutes for this step. Add a small amount of water if the mixture is sticking to your skillet.
- Wash rice and set aside to drain in a colander until needed.
- Add the chicken breast cubes and mix in the sauce to coat it, then cover and cook for another 45 minutes, stirring occasionally.
- In a large skillet or pot, heat the remaining browned butter, then add onion and cook until golden. Add ground cardamom, cloves, cinnamon stick, ground ginger, and rice (drained earlier) Mix until the rice is well coated.
- Heat chicken bouillon and salt in a pot to boiling, then pour into the rice mixture, stirring well.
- Add the chicken mixture and potatoes to the rice, and carefully mix together.
- Heat to a boil, and then cover, turning heat to very low. Allow 20 minutes to cook rice.Serve immediately with Raita (Naan is also a good addition to the meal).
Nutrition Facts : Calories 578.1, Fat 28.1, SaturatedFat 14, Cholesterol 110.8, Sodium 1349.8, Carbohydrate 54.3, Fiber 5.8, Sugar 9.9, Protein 28.8
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