TANDOORI CHICKEN

Makes 4 servings
Inspired by the authentic Indian staple, this dish comes together in a new, exciting way. The aromatic flavors of garam masala, smoked paprika, and fennel seeds beautifully season chicken quarters for a taste of India in the comfort of your own home.
  • 2 cups whole wheat pearl couscous
  • 3 cups hot water
  • 3 tbsp olive oil, divided
  • 3 tsp kosher salt, divided
  • 4 bone-in skinless chicken quarters
  • 1 tbsp smoked paprika
  • 2 tsp garam masala
  • 1/2 cup sliced roasted red pepper
  • 1/2 cup Castelvetrano olives, pitted and halved
  • 2 cloves garlic, grated
  • 1 tsp fennel seeds
  • 1 lemon, thinly sliced
  • Garnish: fresh cilantro leaves
  1. Preheat oven to 375*.
  2. In a large bowl, combine couscous and 3 cups hot water. Let stand for 15 minutes. Drain. Add 2 tbsp oil and 1 tsp salt, tossing to coat.
  3. Rub chicken with remaining 1 tbsp oil. In a small bowl, combine paprika, garam masala, and 1 tsp salt. Rub chicken with paprika mixture. Let stand for 10 minutes.
  4. In a small bowl, combine roasted pepper, olives, garlic,fennel seeds, and remaining 1 tsp salt.
  5. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment. Divide couscous among parchment squares, placing on left sides next to fold. Top each with roasted pepper mixture, one chicken quarter, and 2 lemon slices. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
  6. Bake until parchment is lightly browned and puffed, about 45 minutes. Let stand for 10 minutes. Cut an X in top of each packet, letting steam escape, and gently pull back paper. Garnish with cilantro, if disired.

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