
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, 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
1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
- 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
2-serving instructions (4-serving modifications in red)
Wash produce before use
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:
Meanwhile, prepare the chicken.
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
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.
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.
Serve
Transfer the chicken skewers to individual plates with the rice and the okra. Serve with the remaining yogurt marinade and lemon wedges.