Once again we have created a delicious, easy and healthy recipe! This recipe is ready in less than 30 minutes, very suitable for a weeknight. It does help to marinade if you have time but not necessary. Give it a try!
Harissa Chicken Thighs
6 chicken thighs 2 tablespoons olive oil 2 teaspoons White Jasmine Tandoori Masala 1 teaspoon kosher salt 2 teaspoons Harissa 1 tablespoon garlic, crushed
Heat the oven to 400 degrees. In a bowl add the chicken thighs, add olive oil, Tandoori Masala, salt, harissa and garlic. Mix well. Place the thighs in a baking dish. Bake for 25-30 minutes, until chicken is fully cooked. Serve with a side of vegetables, quinoa or rice.
I have been trying to come up with different recipes for this wonderful tomato season and here is one which once again turned out to be a mouth-watering and extremely simple recipe. This can be made on a weeknight as it does not take much prep time at all. Give it a try!
Baked Chicken with Cherry Tomatoes
2 large boneless/skinless chicken breasts, cut diagonally into 4 flat thin chicken breasts 2 cups cherry tomatoes, cut in halves 1/2 cup fresh basil, chopped 3 Shishito Chilies, chopped 2 teaspoons White Jasmine Sajji Masala 1 teaspoon kosher salt 2 tablespoon olive oil
Place chicken in a baking dish. In a large bowl add Sajji Masala, olive oil and basil. Season the chicken with kosher salt. Cover the chicken with the marinade mixture. Cover and place in the refrigerator for at least 30 minutes, longer the better. Heat the oven to 400 degrees. Add the cherry tomatoes on top of the chicken and place it in the oven for 25-30 minutes or until the chicken is fully cooked. Serve warm with Quinoa or Couscous.
I stumbled into this recipe by accident. It was Friday night and I am thinking what about dinner? We had chicken, some fresh mint and cilantro in the refrigerator. So I thought let's make a mint and cilantro chutney and marinade the chicken with some plain yogurt....sounds yummy! So here is this amazing recipe!
2 pounds chicken strips
Marinade 1 cup fresh mint 1 cup fresh cilantro 2 dried red chilies 4 fresh green chilies 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/2 cup water
2 cups greek yogurt 2 teaspoons garlic, chopped
Place all the marinade ingredients except yogurt and garlic in a food processor and make a nice chutney. In a bowl add the yogurt and garlic. Add 4 tablespoons of the chutney. Mix well. Add the chicken strips. Cover and marinade for 30 minutes or so, longer if you have time.
Heat the oven to 400 degrees. Place the marinated chicken to a baking dish and bake for 45-50 minutes, until the chicken is fully cooked. Top it with the rest of the chutney and serve warm with a side of basmati rice or a great salad.