Tandoori chicken with sugar snap peas and turmeric rice
25 – 35 Minutes
If your kitchen came without a flaming-hot clay tandoor oven, fear not: here you’ll achieve that tandoori flavor more easily and with equally impressive results.
- 1 cup basmati rice
- 3 or 4 sprigs fresh cilantro
- ½ teaspoon ground turmeric
- 2 lemons
- 1 cup Greek yogurt
- Yogurt spice blend (beet powder - garam masala - granulated garlic)
- 8 chicken drumsticks
- 2 or 3 sprigs fresh mint
- 1 or 2 cloves peeled fresh garlic
- 1 pound sugar snap peas
Sugar snap peas are a cross between sweet, plump English peas and slender snow peas. They combine the best of both: their crisp pods are edible and conceal sweet, round peas.
Cook the rice
- Rinse the rice.
- Coarsely chop the cilantro.
While the rice cooks, prepare the yogurt sauce and the chicken.
Prep the yogurt sauce and the chicken
- Cut 1 lemon in half; cut half into wedges for garnish.
- Juice half the lemon.
- Pat the chicken dry with a paper towel.
To the bowl with the remaining yogurt sauce, add the chicken and toss to coat.
Roast the chicken
While the chicken cooks, prepare the lemon-mint vinaigrette and the snap peas.
Make the lemon-mint vinaigrette
- Zest the remaining lemon.
- Juice the lemon.
- Strip the mint leaves from the stems; coarsely tear the leaves.
Cook the snap peas
- Finely chop, press, or grate enough garlic to measure ½ teaspoon.
- Rinse the rice.
- Juice the lemons.
- Stir together the yogurt sauce.
- Prep the mint and make the vinaigrette.
- Serve the meal.
Calories: 540, Protein: 38g (76% DV), Fiber: 4g (16% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 120mg (40% DV), Sodium: 170mg (7% DV), Carbohydrates: 49g (16% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Contains: Milk
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.