As you can imagine, I was thrilled when Lynn announced Rachael would be the August celebrity chef. Woo-hoo! In the past months, we celebrated Ina Garten, Bobby Flay, Ree Drummond, Paula Deen, and the Pillsbury Doughboy.
The tough part about this month's challenge was choosing just one recipe to share. After careful consideration, I chose Tandoori Chicken. This chicken dish is packed with flavor. I like to slice it thinly and serve it on warm Naan with tomatoes, lettuce, onions, and Tzatziki Sauce.
1 Cup Greek Yogurt - regular plain yogurt works fine
2 Inches Grated Ginger Root
3 Cloves Grated Garlic
1 Tablespoon Chili Powder
2 Teaspoons Coriander
1 Teaspoon Smoked Paprika - I used 1/4 t. paprika + 1/4 t. cumin
1/2 Teaspoon Tumeric
1 Teaspoon Cardamom
1 Teaspoon Cumin
3 Tablespoons Olive Oil, plus extra for drizzling
4 Boneless, Skinless Chicken Thighs
3 Boneless, Skinless Chicken Breasts - I used 4 breasts and no thighs
Salt and Pepper
Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one.
Place yogurt in shallow dish and combine with ginger, grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
You may also cook the chicken on the grill.
Bosco says Rachael Ray is his favorite celebrity chef, too.
Be sure to stop by
HAPPIER THAN A PIG IN MUD
to sample more Rachael Ray recipes.
MAKE IT A GREAT DAY!