Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice

Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice
Photo by Noel Barnhurst

Ingredients

  • 3 cups water
  • 2 2 1/2-pound chickens, quartered
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon sweet paprika
  • 6 fresh cilantro sprigs
  • ½ cup pine nuts
  • ½ cup fresh parsley
  • + 9 more ingredients
    • 2 large ripe mangoes
    • 2 cups jasmine rice
    • 1 tablespoon ground cumin
    • ½ cup olive oil
    • 4 garlic cloves
    • ½ cup fresh cilantro
    • ½ teaspoon cayenne pepper
    • 1 cup plain whole-milk yogurt
    • ¼ cup fresh lemon juice

Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend. Place chicken in 13x9x2-inch glass baking dish...

View full recipe at Epicurious

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