Chakundari chicken tikka with coconut okra and cilantro rice

Gluten Free, Soy Free

2 Servings, 640 Calories/Serving

30 Minutes

In this unusual recipe, chicken is marinated in a blend of yogurt and powdered beets. The idea comes from a traditional Indian dish known as chakandrui chicken tikka. The beets give the chicken a deep, burnished color and an incredible flavor that will convert even the most beet-phobic members of your family.

Ingredients

  • Basmati rice
  • Fresh cilantro
  • 2 organic skinless boneless chicken breasts
  • 2 garlic cloves
  • 1 lemon
  • Beet spice blend (Oaktown Spice beet powder - garam masala - garlic powder)
  • Greek yogurt
  • 6 skewers
  • Okra
  • Cumin
  • Shredded coconut
  • Fresh cilantro
  • 2 organic skinless boneless chicken breasts
  • 2 garlic cloves
  • 1 lemon
  • Beet spice blend (Oaktown Spice beet powder - garam masala - garlic powder)
  • Greek yogurt
  • 6 skewers
  • Okra
  • Cumin
  • Shredded coconut

Instructions

1

Cook the rice

Heat the oven to 450°F. In a sauce pot, combine the rice with 1½ cups water. Season with salt. Bring to a boil, reduce to a simmer, cover, and cook until tender, about 20 minutes.
While the rice cooks:
  • Chop the cilantro.
When the rice is ready, fluff with a fork, stir in the cilantro, cover, and let stand until ready to serve.
Meanwhile, prepare the chicken.

2

Marinate the chicken

  • Cut the chicken into 12 even pieces.
  • Juice half the lemon. Cut the remaining half into wedges.
  • Chop the garlic.
In a bowl, toss the chicken with the lemon juice and half the garlic. Season with salt and pepper. Stir the beet spice blend into the yogurt. Pour half the yogurt marinade over the chicken and toss to coat. Thread the chicken onto the skewers.

3

Cook the chicken

Line a sheet pan with foil and brush lightly with oil. Put the chicken skewers on the pan and cook in the hot oven until well browned and cooked through, about 25 minutes.
Meanwhile, prepare the okra.

4

Cook the okra

Cut the okra into 1-inch pieces. In a frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining garlic and the cumin, and cook just until fragrant, about 1 minute. Stir in the coconut and cook until toasted, about 1 minute. Add the okra, season with salt, and cook, turning occasionally, until tender and well browned, about 8 minutes.

5

Serve

Transfer the chicken skewers to individual plates with the rice and the okra. Serve with the remaining yogurt marinade and lemon wedges.

Similar Recipes

Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free
Almond-stuffed bell peppers and baby kale salad
Paleo, Gluten Free, Vegetarian
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free