Nick’s Pick | Paleo: Spicy Tandoori Chicken
with Cilantro-Coconut Crunch & Roasted Veggies
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Double your pleasure, double your fun, with tandoori two ways. The hearty veggies get a sprinkling of our Tandoori Trip blend—think all the delightful spices brought to you by the letter c, like coriander, cinnamon, chili powder and cumin. The chicken breasts get treated to a vivid red tandoori paste pumped up with lemon juice. Before serving, let loose a honeyed mix of toasted coconut and fresh cilantro over top for killer crunch.
We will send you:
- 2 Chicken breasts
- 200g Cauliflower florets
- 1 Bunch of cilantro
- 1 Scallion
- 1 Lemon
- 1 Zucchini (green, yellow or heirloom)
- 25g Shredded coconut
- 15ml Tandoori paste
- 7g Honey
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
You will need:
Medium pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
11 g
Sodium
600 mg
Total Carb
17 g
Sugars
7 g
Protein
42 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. Halve the cauliflower if large. Roughly chop the cilantro leaves and stems. Thinly slice the scallion. Zest and juice the lemon.
Roast the vegetables
On a lined sheet pan, toss the zucchini and cauliflower with a drizzle of oil, the spices and S&P. Roast, flipping halfway, 16 to 18 min., until browned and tender.
Toast the coconut
Meanwhile, heat a medium, dry pan on medium. Add the coconut and toast, stirring frequently, 3 to 4 min., until golden brown and crunchy. Transfer to a small bowl and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with S&P. In a medium bowl, combine the chicken, tandoori paste and up to ½ the lemon juice. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the cilantro-coconut crunch
Meanwhile, to the bowl of coconut, add the cilantro, scallion, honey, lemon zest, remaining lemon juice, 3 tbsp oil (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the vegetables and chicken between your plates. Top with the cilantro-coconut crunch. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
