Tandoori Spiced Chicken With Tomato Ginger Chutney Food

CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY

Steps:

• In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
• Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
• Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
• Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
• Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

JERK CHICKEN THIGHS WITH TROPICAL CHUTNEY

Steps:

• For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
• For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
• Serve the chutney with the jerk chicken.

RIGATONI WITH CHICKEN THIGHS

Steps:

• Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
• Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
• Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
• Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
• Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE

Steps:

• Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
• Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
• Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
• Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.