Weeknight Tandoori Chicken
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground coriander
- 1 1/2 pounds boneless skinless chicken thighs
- 1 (8-ounce) can tomato sauce
- 1 tablespoon olive oil (or coconut oil)
- 1 (13-ounce) can coconut milk
- 2 ounces fresh spinach (about 2 to 2 1/2 cups)
- 6 servings brown rice, cooked according to package directions
- suggested accompaniments: cilantro, mint leaves, and plain yogurt
- Carbohydrate 51 g(17%)
- Cholesterol 107 mg(36%)
- Fat 21 g(32%)
- Fiber 1 g(5%)
- Protein 28 g(57%)
- Saturated Fat 13 g(67%)
- Sodium 670 mg(28%)
- Calories 503
Preparation In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside. In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side. Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes. Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy! From 100 Days of Real Food: On a Budget © 2018 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside. In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side. Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes. Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy! From 100 Days of Real Food: On a Budget © 2018 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
