Chicken, Deux par Deux (Tandoori and Adobo)

15 Mar

SIGH.

I have not posted anything in quite some time, and the reason eludes me.  Have I been so busy with school that I could not possibly have a spare minute to post? Nope…usually cooking something elaborate and then posting about it is my preferred method of procrastination (in fact I’m doing that right now!) Have I been working insane hours? Nope…just the usual. Have I made a series of humiliatingly disasterous dishes that I am too embarrassed to share? Hmm…just one! (I will not tell)

I’m unfortunately going to chalk up my absence to pure, unadulterated laziness- and the fact when life is good, time passes in the blink of an eye.

In the last few weeks I have documented exactly two meals- both chicken dishes. To avoid becoming repetitive, the only logical thing to do is combine the post. One is my take on Tandoori chicken and the other is my take on a classic Filipino chicken adobo.  Both were distinct, healthy and extremely flavourful. First up:  The Tandoori Chicken. It’s  very easy, it just takes a little planning. Marinating overnight is a must. The spices  distinctly infuse into the chicken!

Tandoori Chicken

  • 1 and 1/2 cups  plain yogurt
  • juice from 1/2  fresh lemon
  • 1 generous tablespoon of fresh grated ginger
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp ground cloves
  • 3 cloves minced garlic
  • 5 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 4 organic chicken thighs
  1. Combine all ingredients minus the chicken in a large bowl. Reserve one cup of marinade. Transfer remaining marinade to large seal-able bag and add chicken. Marinate for 24 hours in the fridge placing the bag in a bowl, turning once to ensure that the chicken is evenly coated.
  2. This chicken would be excellent barbecued, but since I do not have a BBQ set up, I cooked the chicken on a rack over a baking pan lined with foil at 350 for about 40 minutes. I broiled the chicken for about 4 minutes at the end to brown it up. 
  3. At about the 35 minute mark, spoon more of the yogurt marinade over the chicken, as some of it will have dripped off during cooking.  
makeshift BBQ
Makeshift BBQ. Served with baked sweet potatoes and a mango salad with sesame vinaigrette.
Chicken Dish #2: Chicken Adobo with Black Rice and Edameme 
This recipe is tangy, spicy and rich.
For this recipe you will need:
  • 4 large organic chicken legs
  • 1/2 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 cup applesauce
  • 1/2 cup water
  • 4 gloves garlic, crushed
  • 1 tbl spoon whole peppercorns
  • 4 bay leaves
  • 1 tbl spoon honey
  • fresh black pepper
  1. (Optional- combine all ingredients and marinate chicken for 1-3 hours. I did not do this but it is always a good idea if time permits!)
  2. Combine all ingredients in a large pan (I use a large wok), covering the chicken.
  3. Bring to a boil, then lower heat and simmer covered for 30-40 minutes, turning the chicken to make sure it is evenly cooked around the half way mark. Uncover and cook another 10 minutes.
  4. Remove chicken from pot and saute (sorry no accent!) using coconut oil in a separate pan to brown the outside of the simmered chicken. Leave marinade in the wok and cook at high heat for about 10 minutes until significantly reduced to a thick, syrupy consistency.
  5. Remove bay leaves from sauce and season with more fresh black pepper.
  6. Generously coat chicken in the sauce and serve.
The sauce is killer.
Fear not, this will be the end of my chicken posts for a long while, as these ones will be hard to top! Hmm…what next?

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5 Responses to “Chicken, Deux par Deux (Tandoori and Adobo)”

  1. Mama March 15, 2012 at 11:37 pm #

    Ooooh! Those look delicious!
    As your Mum…I MUST forward MY butter chicken dish though! Try it! You will LOVE it!

    (You HAVE loved it, actually!xx)

    I have 4.8 stars on Food.com for this one!

    http://www.food.com/recipe/restaurant-style-indian-butter-chicken-chicken-makhani-206608

  2. Mama March 15, 2012 at 11:39 pm #

    P.S. Saving your Adobo recipe! It is AMAZING!!!!!

  3. Ant Jane March 25, 2012 at 8:08 pm #

    Made the chicken Adobo tonight. 8 thumbs up, Our Andy only likes chicken that tastes like chicken. :(. The rest if us thought t was great! I was amazed at how quickly the sauce reduced down.

  4. Ant Jane's sis Peggy April 24, 2012 at 8:40 am #

    loved the tandoori chicken Maddie! Have used this recipe twice in the last month. Yum. Thanks for adding it to your blog. Up next , chicken Adobo and then your mom’s butter chicken!

    • food,mostly April 24, 2012 at 5:19 pm #

      Thanks Peggy! I’m glad you are enjoying the recipe!

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