Tandoori Carrots w/ Vadouvan & Yogurt

Tandoori Carrots w/ Vadouvan & Yogurt
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Servings
4 servings
Servings
4 servings
Tandoori Carrots w/ Vadouvan & Yogurt
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
  2. Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  3. Whisk lemon juice, remaining garlic, and remaining yogurt in a small bowl; season with salt and pepper.
  4. Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.
Recipe Notes

Featured Spices:

Vadouvan Curry

Garlic, granulated

Kosher Salt

Black Pepper

Turmeric

 

Recipe source: epicurious - "Tandoori" Carrots w/ Vadouvan Spice and Yogurt

 

 

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Tandoori Chicken

Tandoori Chicken
Print Recipe
Tandoori Chicken featuring Chef Cherie Spices.
Servings Prep Time
4 30 min
Cook Time
1 hr 10 min
Servings Prep Time
4 30 min
Cook Time
1 hr 10 min
Tandoori Chicken
Print Recipe
Tandoori Chicken featuring Chef Cherie Spices.
Servings Prep Time
4 30 min
Cook Time
1 hr 10 min
Servings Prep Time
4 30 min
Cook Time
1 hr 10 min
Ingredients
Chicken
Orange Dressing
Mango Garnish
Servings:
Instructions
Chicken
  1. Marinate the chicken: Combine the chopped garlic and ginger in a food processor and pulse until almost smooth. In a small skillet, heat the canola oil over medium heat. Cook the garlic and ginger paste, stirring constantly, until fragrant and softened, 3 to 5 minutes. Transfer to a large bowl, along with the yogurt, lemon juice, salt, garam masala, coriander, cumin, turmeric, cardamom and fenugreek leaf, if using. Add the chicken and, using your hands, massage the marinade into the meat, completely covering all of the pieces. Refrigerate for at least 4 hours and up to overnight.
  2. Preheat the oven to broil with the rack about 5 to 6 inches from the heat source. Transfer the chicken to a foil-lined baking sheet. Discard the leftover marinade. Broil until the chicken is cooked through with a few charred spots, 8 to 10 minutes.
Orange Dressing
  1. In a medium saucepan, reduce the orange juice over medium heat to ½ cup, 50 to 55 minutes, adding the thyme after 40 minutes of cooking. Strain the reduced orange juice into a small bowl and whisk in the olive oil and salt. Makes 1 cup and can be made up to 1 day in advance. Cover and store in the fridge, making sure to bring to room temperature 30 minutes before serving.
Mango Garnish
  1. In a large bowl, stir together the mango, tomato, cucumber and lemon juice. Season to taste with salt, stirring every so often until served.
Serve
  1. Place the mixed greens on a large platter and top with the chicken. Drizzle ½ cup of the orange-olive oil dressing on top, serving more on the side. Spoon the mango mixture over top and serve with the mint chutney.
Recipe Notes

Related Recipe: Mint Chutney

Featured Spices:

Garam Masala

Coriander, ground

Cumin, ground

Turmeric, ground

Cardamom, ground

Fenugreek, ground

Thyme, whole

Kosher Salt

Chef Cherie's Indian Spice Gift Set #1

Chef Cherie's Indian Spice Gift Set #2

 

Recipe & image source:  Tasting Table  - Tandoori Chicken

 

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Shakshuka w/ Red Peppers and Harissa

Shakshuka w/ Red Peppers & Harissa
Print Recipe
Shakshuka is Tunisian egg dish using tomatoes and the Tunisian spice mix - Harissa.
Servings
2-4 people
Servings
2-4 people
Shakshuka w/ Red Peppers & Harissa
Print Recipe
Shakshuka is Tunisian egg dish using tomatoes and the Tunisian spice mix - Harissa.
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
  1. Heat the olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
  2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the yogurt.
Recipe Notes

Featured Spices:

 harissa-ccHarissa

cuminCumin, ground

 

Original Recipe source: epicurious - Shakshuka w/ Red Peppers & Cumin

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