Tandoori-style chicken with coconut okra and cilantro rice

Gluten-Free Friendly, Soy-Free, Protein Plus

2 Servings, 630 Calories/Serving

30–40 Minutes

Classic tandoori chicken is famous for its bright red color. A combination of the spices in the marinade and the blistering heat of the tandoor oven, it’s impossible to recreate at home. For Sunbasket’s spin, Chef Justine seasons yogurt with Oaktown Spice Shop’s earthy (and deep red) beet powder. The delicious result doubles as a marinade and a sauce.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup basmati rice
Two 6-ounce skinless boneless chicken breasts
1 lemon
Peeled fresh garlic
½ cup Greek yogurt
Yogurt spice blend (Oaktown Spice Shop beet powder - garam masala - garlic powder)
8 skewers
6 ounces okra
½ teaspoon ground cumin
1 ounce shredded coconut
Fresh cilantro

Nutrition per serving

Calories 630, Total Fat 17g (22% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 600mg (26% DV), Total Carb. 72g (26% DV), Fiber 7g (25% DV), Protein 47g
Contains: Milk

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Heat the oven to 425°F.
In a pot, combine the rice and 1½ cups water; season with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork and let stand. While the rice cooks, prepare the chicken.

Prep the chicken and yogurt sauce

Pat the chicken breasts dry with a paper towel. Cut them into 12 even pieces.
Cut the lemon in half; juice half and cut half into wedges.
Finely chop enough garlic to measure 1 teaspoon.

In a small bowl, combine the yogurt with the yogurt spice blend and season lightly with salt and pepper.
In a large bowl, combine the lemon juice and half the garlic. Add half the yogurt sauce and season with salt and pepper. Add the chicken and stir to coat. Thread the chicken onto the skewers.

Roast the chicken

Line a sheet pan with foil and brush the foil lightly with oil. Put the chicken skewers on the prepared sheet pan. Roast, turning once halfway through, until well browned and cooked through, 12 to 15 minutes. While the chicken cooks, prepare the okra.

Cook the okra; finish the rice

Trim the stem ends from the okra; cut the okra into 1-inch pieces.
Coarsely chop the cilantro.

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cumin and the remaining garlic; cook until fragrant, about 30 seconds. Stir in the coconut and cook until toasted, about 1 minute. Add the okra, season with salt, and cook, turning occasionally, until well browned and tender, 6 to 8 minutes.
Meanwhile, once the rice is done, gently fold in the cilantro.

Serve

Transfer the rice, chicken skewers, and okra to individual plates. Serve with the remaining spiced yogurt and lemon wedges on the side.

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