Since my last recipe post was such a hit (or so I am told), I was inspired to post another one of my all time favorite summer recipes. This one was a collaboration between me and my fabulous sis-in-law. She is one of the few people I will allow in the kitchen with me whilst I create my masterpieces. Generally, I am very territorial, but she is like the perfect kitchen/cooking partner. She completes me. You know when people are so close they complete each others sentences? She completes my cooking sentences. How is that possible you ask? While working creating side by side, before I can even say what I need done next, or what spice or complimentary flavor needs to be added, she is already there, doing it. She is my cooking soul mate.
Leia, my love, this recipe is for you!
Indian Inspired Chicken Donairs
The Marinade
~3 or 4 Medium sized chicken boobs- This will feed 4 hungry people, plus left overs!
~4 heaping spoon fulls of "Pataks Mild Curry Paste" (or your favorite Curry Paste). Eyeball it. If you like your food spicy like you like your lovers (ahahaha) then add some hot sauce to the marinade. It is easier to add more heat then to try and take it away.
~Good hand full of freshly chopped mint.
~2-4 Finely minced garlic cloves. Subjective to how much you love garlic.
~A good drizzle of EVOO*, you want enough oil to make the curry, mint, garlic concoction a good paste-like consistency. Not too runny. *Extra Virgin Olive Oil
~A large zip-loc bag.
~Salt & Pepper
Combine Curry Paste, Mint, Garlic, EVOO, and Salt & Pepper in ziploc bag. Mush it around until mixed. Add Chicken Boobs to baggie. Mush paste all around chicken until coated and marinating happily with its East Indian friends. Let sit in fridge for a few hours. The longer the better. A few hours at least.
The Fixin's
~4-6 Naan Breads. Depends on how hungry everyone is. Superstore sells the best Naan's that I have found, that are the closest to the real thing. I suppose you could even go to your favorite Indian restaurant and purchase a few Naan's for take-out.
~Raita. If you have all the time in the world, make your own! I love the ease of this meal, so I purchase it pre-made. What is Raita you ask? Its this delicious cool, yogurt based dip/spread filled with mint, cilantro, and cucumber. Mmmmmm. You could also use Tzatiki, but then they would be more "Greek" inspired, not "Indian".
~Thinly sliced cucumbers and red onions.
~Fresh cilantro. Heaps of it! I keep the leaves on the stems, and use it like a lettuce.
The Finished Product
Get your BBQ nice and hot. Remove happy chicken boobs from there marinade home, and grill them up. The key to this meal is not over cooking your chicken! Well, the key to any good BBQ is not over cooking. If you don't have a meat thermometer, I highly recommend purchasing one, they are fairly inexpensive. That way you don't have to cut your meat while its grilling, therefore losing all those yummy juices. Depending on the size of your boobs, chicken boobs, I mean. They will probably only need about 6-8 minutes per side. Once they are cooked, place on a plate, cover with tinfoil and let them rest. Yes, those precious boobs need their rest. This is what makes BBQ meat moist and juicy. (who knew that a recipe could become so provocative ...eep!). Let them sit in their tinfoil tent for about 10 minutes. Perfect time for you to chop up all your veggies, throw the Naan's in the oven, set the table, and apply a fresh coat of lip stick.
Slice up your chicken right before serving, and place on warm Naan bread, topping it all off with the cucumbers, red onions, cilantro and Raita.
Have lots of napkins on hand as this does get a little messy. Enjoy!
*We were out of red onions when I photographed the above masterpiece, so I improvised with yellow bell peppers instead
2 comments:
I just had a food-gasm in my mouth, and maybe in my pants.
This looks like a great postpartum meal for easy delivery. Just skip the cilantro for us! And yes that Naan from Superstore is the only way to go!
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