One of the best things about the party, was that it was followed by a do-nothing day. We’d had a busy week, and even a busy day leading up to the party last night. I hadn’t left myself enough time to do what I really wanted to do, but it was good friends, and nobody really cared about anything but hanging out and being together and relaxing a little. Everyone had had equally busy weeks.
But, back to our do-nothing day today: It was made even better by the fact that I had made tandoori chicken skewers and had enough leftover to add the chicken to salad tonight for our dinner so I didn’t really have to make dinner tonight.
It was so good, and so well received by the family, that I’ll plan it again in the future. The tandoori chicken is perfect for our Friday Night Appetizers-for-Dinner, and I’ll make enough extra for another Do-Nothing Sunday Dinner.
I adapted the tandoori chicken recipe from the Purcell sisters’ Tandoori lamb with cumin dipping sauce. I had chicken and I was looking for an interesting way to serve it, so I used this recipe.
Tandoori chicken with cumin dipping sauce
2 c plain yogurtCombine the first 10 ingredients in a bowl and blend thoroughly. Add the chicken, and toss to coat. Cover and refrigerate overnight.
2 T ground coriander
2 T paprika
2 T fresh lemon juice
1½ T ground cumin
1½ T ground ginger
½ t turmeric
½ t ground cardamom
½ t salt
1 garlic clove, minced
2 lb chicken breast, cubed
¾ c sour cream
¾ c plain yogurt
1 T fresh lemon juice
1 t ground cumin
salt and pepper, to taste
When you’re ready to prepare the skewers, mix together sour cream, yogurt, lemon juice, and cumin. Salt and pepper to taste.
Preheat broiler. Place chicken onto 5-inch skewers on a broiler pan. Broil for about 3 minutes on each side. Remove to serving platter.
Tandoori chicken salad
For my salad today, I heated my chicken and added what salad ingredients I had in the fridge.
1 lb tandoori chicken skewers, leftover from Appetizers-for-DinnerCombine salad greens, tomatoes, cucumber, celery, and red pepper. Top with potatoes and chicken skewers.
10 oz salad greens
1 pt grape tomatoes
1 cucumber, peeled, quartered, sliced
1 celery stalk, sliced
1 red bell pepper, diced
3-4 new red potatoes, boiled, chilled, quartered (these were leftover from Thursday’s mashed potatoes)
cumin dipping sauce, leftover from Appetizers-for-Dinner
You can dress with whatever salad dressing you like, but it was delicious with a batch of the cumin dipping sauce.
Sounds great. I will try it. What else did you make?
ReplyDeleteWe had another family with young kids over Saturday night. We went with simple -- homemade pizzas. I did try one with carmelized onions and blue cheese (inspired by your carmelized onion post) and it was a huge hit. Delicious! I also made a really simple apple crisp for dessert that was great.
Full confession -- I also tried your bacon wrapped breadsticks and am sad to say, I screwed them up! First, the breadsticks kept breaking on me -- could they have been too thin? Then, I started putting the brown sugar and chili on the bacon before wrapping, which did save the breaking issue. Then, they were taking a really long time to cook. Maybe the bacon was wrapped too thick, again, maybe the sticks were too thin... So, I put it under the broil, got called away by a kid and ended up burning them. Ugh. They were clearly not meant to be. Will try another time because they smelled so good!
Meant to add, I tried the bacon-wrapped breadsticks again. Used the same thin sticks, so I dipped the bacon pre-wrapping. I also cut the bacon in half so it would be thinner. I cooked it all in the microwave, took about 5-7 minutes and let it sit until it was a little firmer. They all went!
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