A Boiled Frog Anniversary Dinner

Wow, we've been here for a year now!  One year ago, we had just arrived to a house we had not seen the inside of, Alex and I venture off to get pizza for supper and we settled it for an amazing adventure.  Tonight we celebrated with Tandoori Chicken, Spicy Roasted Broccoli and Rice Pilaf served with a Fat Bastard Shiraz (it's on sale at GL Foods).

Tandoori Chicken

Ingredients
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1/2 teaspoon ground cayenne
Salt and freshly ground black pepper
1 lemon, zested and juiced
1/2 cup yogurt
2 tablespoons minced garlic
2 tablespoons grated ginger root
4 chicken thighs and 4 chicken breasts

Directions

In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated. Add chicken and evenly cover with marinade. Cover with plastic wrap refrigerate for 1 to 2 hours.

Preheat a grill to high. Remove the chicken from the marinade and put on the grill. Cook for 6 to 7 minutes on each side, turning frequently. Baste with remaining marinade while cooking. Lower heat to low and cover with grill lid. Continue to cook until the chicken is cooked through, about 18 to 20 minutes. Remove the chicken from the grill and serve with rice and broccoli.


Spicy Roasted Broccoli

Ingredients
3 tablespoons olive oil
6 ounces pancetta, finely diced
1 tablespoon minced garlic
4 shallots, sliced into half moons
1 1/2 teaspoons red pepper flakes, or to taste
1 tablespoon paprika
2 jalapenos, seeded and diced
Salt and freshly ground black pepper
4 cups broccoli florets
2 teaspoons honey
1 lemon, juiced

Directions

Preheat the oven to 400 degrees F.

In a large oven-safe saute pan over medium-high heat, add 3 tablespoons olive oil. Add pancetta and render until slightly crisp, about 3 to 4 minutes. Add the garlic, shallots and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the paprika, jalapenos, and salt and pepper, to taste.

Add the broccoli and toss well. Cook for an additional 2 to 3 minutes for flavors to develop. Put the pan in the oven and roast until the broccoli gets color and becomes tender, about 18 to 20 minutes. Remove from oven and spoon the mixture into a large bowl. Add the honey, and lemon. Season with salt and pepper, to taste, and mix well. Serve.

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