Chicken Tandoori

From It’s All American Food p. 224 – We LOVE this recipe! Super yummy if you love lot’s of flavor! Not hard to prepare either.

Place the following ingredients in a food processor or blender:

1 cup Yogurt, plain

5 medium Garlic cloves, peeled

1/4 cup coarsely chopped Ginger root

1 tsp. Ground coriander

1 tsp. Garam Masala

1/2 tsp. Ground Cumin

1/4 tsp. Ground Cinnamon

1/4 tsp. Indian chili powder, or cayenne

1/4 tsp. Ground Cardamom

1/4 tsp. Ground Fenugreek (I couldn’t find this so didn’t use it.)

1/8 tsp. Ground Clove

Put the marinade in a large resealable plastic freezer bag, labeled with instructions.

Add: 8 large boneless chicken thighs or  about 2 lbs. boneless, skinless, chicken breasts – either one scored about 1/4″ deep and lightly salted. Turn to coat. Freeze.

Instructions: Thaw. Prepare a hot outdoor fire or turn on your indoor broiler. Remove chicken from marinade and dry well. Cook until just done in method desired – brown and sizzled on the outside, just past pink on the inside. While the chicken is cooking, place 8 thick sweet onion slices on the heat. They should be browned but slightly crunchy. Top chicken with onion slices and serve lemon wedges on the side.

Note: You could reserve some of the marinade in a small plastic bag and bake the chicken with that on it for more flavor.

Yield: 4 main-course servings

Chicken Fajitas

From The Taste of Home Cookbook p. 237

In a large resealable freezer bag, labeled with instructions, combine:

2 Tbsp. White Wine Vinegar

2 Tbsp. Fresh Lime Juice

1 Tbsp. Vegetable Oil

1 Tbsp. Worcestershire sauce

1 Tbsp. Onion, chopped

1 Garlic Clove, minced

1/2 tsp. Salt, optional

1/2 tsp. Dried Oregano

1/4 tsp. Ground Cumin

Add: 1 lb. boneless, skinless, chicken breasts. Seal bag and turn to coat. Freeze.

Will need the following when you are ready to eat this meal:

1 medium Green Pepper, halved and seeded or cut into strips

1 medium Sweet Red Pepper, halved and seeded or cut into strips

1 medium Sweet Onion, sliced

6 Flour Tortillas

Salsa, guacamole, sour cream and shredded cheddar cheese, optional

Instructions: Thaw. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Lightly brush vegetables with oil.

Grill vegetables and chicken, covered, over medium heat for 12-15 miutes or until the vegetables begin to soften and chicken juices run clear.

Alternately, slice the vegetables into strips and pan fry the chicken and vegetables together until chicken is cooked and vegetables are tender.

Warm tortillas. Quickly slice up the chicken and vegetables if cooked whole. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish with the listed ingredients.

Yield: 6 servings

Garlic Lime Chicken

From The Taste of Home Cookbook, p. 162

In a large resealable freezer bag, labeled with instructions, combine:

1/2 cup Lime Juice

1/4 cup Cider Vinegar

6 Garlic Cloves, minced

1 Tbsp. dried Coriander

2 tsp. Pepper

1 tsp. Salt

1 tsp. Paprika

Add: 8 chicken breast halves about 8 oz. each. Seal bag and turn to coat. Freeze.

Instructions on bag: Thaw. Pour off marinade. Brown chicken on all sides in 1/4 cup oil. Transfer to a greased 15×10 baking pan. Bake, uncovered, at 375 degrees for 30-35 minutes or until meat thermometer reads 170 degrees and juices run clear.

Yield: 8 servings