Monday, August 13, 2018

MONDAY RECIPE POST - SHEET PAN TANDOORI CHICKEN

This is a continuation from last Monday, when I shared the Cucumber and Yogurt Salad.  I will also include it below for continuity.

Sheet Pan Tandoori Chicken  
with Cucumber Yogurt and Roasted Vegetables
2 servings, about 530 calories per serving

3/4 lb. chicken tenders
*1 Poblano pepper
2 cloves Garlic
1 Lime 
3/4 lb. Golden Potatoes 
1 Persian Cucumber 
1/2 cup Plain Greek Yogurt 
*2 tablespoons Savory Tomato Chutney

*Please read my notes below recipe.

Prepare and roast the potatoes:

Place the oven rack in the center of the oven, then preheat to 450 degrees F.

Wash and dry the fresh produce.

Medium dice the potatoes.  Place on a sheet pan, drizzle with olive oil and season with salt and pepper; toss to coat.  Arrange in even layer on one side of the pan, and roast 13 to 15 minutes, or until lightly browned.  Leaving the oven on remove from the oven.

Marinate the chicken:

While the potatoes roast, in a large bowl combine the tomato chutney and 2 tablespoons of the yogurt.  (You might want to avoid touching the tomato chutney as people were complaining in comments I read that they developed a reaction like they would if touching a hot pepper.  I will add a paragraph on this below the recipe.) Season with salt and pepper.

Pat the chicken dry with paper towels and season on both sides with salt and pepper.  Transfer the seasoned chicken to the bowl of marinade (tomato chutney and yogurt mixture), turning to coat.  Set aside for about 10 minutes, turning occasionally.

Prepare the remaining ingredients:

While the chicken marinates, grate the cucumber on the large side of a box grater.  Transfer to a strainer set over a bowl.  Sprinkle with salt and stir to combine.  Set aside to let excess water to drain without stirring for at least 10 minutes.

*Cut off the stem end of the Poblano pepper, remove and discard the core, then medium dice. (Please read the note below recipe.)

Peel 1 clove of garlic and finely chop.  Use the flat end of a knife, mashing it until it resembles a paste (or use a micro-planer if you have one).

Zest the lime to get 1 teaspoon of lime zest.  Halve the lime crosswise.

Bake the chicken and finish the peppers:

Carefully place the marinated chicken to the other side of the sheet pan of roasted potatoes.  

Place the diced pepper in a bowl and drizzle with olive oil and season with salt and pepper.  Toss to coat and transfer to the same side as the potatoes on the sheet pan.  Roast 11 to 13 minutes, or until the vegetables are tender when pierced with a fork, and the chicken is cooked through.  Remove from the oven.

Make the cucumber yogurt:

While the chicken and vegetables are in the oven, using a spoon press down on the salted cucumber, to release as much liquid as possible.  Discard the liquid and wipe out the bowl.  Place the drained cucumber in the same bowl.  Add the remaining yogurt, a drizzle of olive oil, and as much of the garlic paste as you would like.  Season with salt and pepper and stir to combine.

Dress the vegetables and serve your dish:

Transfer the finished vegetables to a large bowl, add the lime zest and the juice of both lime halves, and 1 tablespoon of olive oil.  Season with salt and pepper and stir to combine.

Serve the baked chicken with the dressed vegetables and the cucumber yogurt on the side.

Enjoy!
This meal was from Blue Apron.  Last week we were particularly taken with the cucumber yogurt, but we enjoyed the whole meal. 

*I was wondering about the tomato chutney and you can either buy this one at Amazon, or any of the varieties they have on sale.  Or try a recipe I found here or any of the other numerous recipes you can look through when searching on line. 

As mentioned earlier in the recipe above, I read a comment from someone asking why there had been no warning when touching the Poblano pepper.  She had a bad reaction similar to my own several years ago when handling a hot pepper.  Poblanos are generally very mild, are quite smoky tasting and used for flavor, so I read elsewhere.  She had touched her eye and even after washing her hands several times, had had a bad time of it.  We had no reaction to the Poblano pepper we were supplied with, but found the Tomato Chutney very hot and wondered if she had gotten confused with these two items, as suggested by another commenter.  So I guess I would say if you have any doubt, watch how you handle both.  I'm guessing the reaction may have been to the Tomato Chutney, so please go carefully. Of course, it depends on what kind you buy also.  Maybe there are mild and hot versions of Poblano's.  I don't know enough about using these particular peppers, just like anything else, but we had absolutely no problem.  However, you just never know. 

The chicken was hot and spicy but not so bad that I couldn't eat it.  I'm usually very iffy on spicy things, Gregg loves it the hotter the better.

Loved the potato/pepper mix and loved the cucumber yogurt.

This is for our folder for when we make this again but if you try it, I hope you enjoy.






22 comments:

  1. It looks good! And the chicken even looks hot!

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    1. Thanks Ginny, I will make it again but maybe not as spicy for me. I could always put more spice on Gregg's side :)

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  2. I like the way you guys are using Blue Apron...really learning and saving the recipes for the ones you especially like ...convenience for now and learning new techniques and ingredients for when you feel like spending more time. This sounds delicious, but maybe more work than we’re willing to do ‘from scratch’. Do I hear Blue Apron calling? )))

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    1. It is fun and must admit we don't get Blue Apron every week now. I am enjoying doing more of our own but Gregg still likes to get stuck in :)

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  3. Indian food is a winner in this house. And my partner, like Gregg likes it HOT.

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    1. Talking about Indian food, I once made butter chicken and loved it. I really must find that recipe.

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  4. Now if I wasn't off cooking I might have tried this. Cooking for one becomes a real chore after a while.

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    1. I know it must be hard but there are leftovers and you can eat them the next day, a nice easy cooking day, a nutritious meal but without the effort.

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  5. Hello, the meal looks delicious. My hubby will not eat anything that is spicy or hot. I like the heat. Thanks for sharing. Enjoy your day and new week ahead!

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    1. Glad you like the sound of it Eileen. Enjoy the week too :)

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  6. Mmm! That whole meal looks absolutely delicious! Thank you for sharing the recipes and I hope you have splendid week!

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  7. Replies
    1. We have had some great recipes from BA.

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  8. I like the sounds of sheet pan tandoori chicken. Makes me think I can do it. I always use gloves when prepping hot peppers. I know I'd be the one to rub my eye after handling a pepper. Have a great week.

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    1. I won't touch them after the last episode I had. Gregg does all that.

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  9. I always enjoy chicken dishes, and this looks very nice.

    All the best Jan

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