Tandoor(ish) Chicken
Paired with Robert Mondavi Private Selection Riesling
FOR THE MARINADE
1/2 MEDIUM ONION, QUARTERED
3 MEDIUM GARLIC CLOVES
2 INCH PIECE OF FRESH GINGER PEELED
JUICE OF 1/2 LEMON (ABOUT 1 TBLESPOON)
1/2 CUP PLAIN YOGURT
1 TSP KOSHER SALT
1/2 TSE GROUND CUMIN
1/4 TSP GROUND TURMERIC
1/4 TSE GROUND CINNAMON
1/4 TSP FRESHLY GROUND BLACK PEPPER
PINCH OF CAYENNE PEPPER
PINCH OF GROUND CARDAMON
FOR THE CHICKEN
1 1/2 TO 2 LBS BONELESS, SKINLESS CHICKEN BREASTS, CUT CROSSWISE (1 1/2 TO 2 INCHES THICK)
3 TBSP ALL-PURPOSE FLOUR
2 TBSP VEGETABLE OIL
1 LEMON OR LIME CUT INTO WEDGES FOR SERVING
COMBINE ALL OF THE MARINADE INGREDIENTS IN A BLENDER AND PUREE. POUR OUT INTO A GLASS BAKING DISH ADD THE CHICKEN AND STIR TO COAT. ADD THE FLOUR AND STIR TO COMBINE COVER AND REFRIGERATE FOR AT LEAST 2 HOURS OR OVERNIGHT.
PREHEAT A CHARCOAL OR GAS GRILL. JUST BEFORE YOU'RE READY TO COOK, ADD THE OIL TO THE CHICKEN MIXTURE AND STIR (THIS WILL KEEP THE CHICKEN FROM STICKING TO THE GRILL0. ALSO BEFORE YOU PUT YOUR GRATE OVER THE COATS, LIGHTLY OIL IT TOO WITH SEVERAL FOLDED PAPER TOWELS DRIZZLED WITH OIL. THEN HEAT UP THE GRATE FOR A FEW MINUTES, CHECK TO SEE THAT THE COALS HAVE REACHED MEDIUM-HIGH HEAT (WHEH YOU CAN HOLD YOUR HAND 5 INCHES ABOVE THE GRATE FOR ONLY 3 SECONDS0, AND PLACE THE CHICKEN ON THE GRILL. COOK UNTIL BROWNED ON EACH SIDE, 8 TO 10 MINUTES TOTAL. SERVE WITH CUCUMBER YOGURT DIP AND LEMON OR LIME WEDGES.
CUCUMBER YOGURT DIP
INGREDIENTS FOR 2 CUPS:
1 English cucumber (the long skinny type, usually wrapped in plastic)
½ teaspoon kosher salt
2 cups yogurt, preferably thick Greek yogurt
2 sprigs of fresh dill chopped
1 ½ tablespoons chopped fresh mint leaves
½ teaspoon ground cumin (optional)
1/8 teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling
Peel the cucumber and cut it in half lengthwise. Then use a spoon to scoop out and discard the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in the sink, and sprinkle with the salt. Let drain for about 20 minutes, then press with your hands to get rid of more of the moisture.
In a medium bowl, stir the grated cucumber into the yogurt along with the dill, mint, cumin (if using), and pepper. Chill, drizzle with about 1 teaspoon oil before serving.
ROSEMARY MARINATED OLIVES
INGREDIENTS FOR 1 POUND:
1 pound mixed olives
2 strips lemon zest
1-tablespoon fresh rosemary needles
A couple sprigs of fresh thyme
1 medium garlic clove
½ cup extra-virgin olive oil
Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilies, seasoned oils - whatever you like
