
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chakundari chicken tikka with coconut okra and cilantro rice
Gluten-Free Friendly, 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.
In your bag
- 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
Nutrition per serving
Instructions
Wash produce before use
1
Cook the rice
While the rice cooks:
- Chop the cilantro.
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.
3
Cook the chicken
Meanwhile, prepare the okra.
4
Cook the okra
Serve