Tandoori Spiced Chicken Breast
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon ground cayenne
1/2 tablespoon ground tumeric
1/2 tablespoon ground white pepper
1/2 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads
Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub
a thin layer of the spice paste onto ONE side of each chicken breast. Grill for 5-6 minutes on each
side and then some indirect heat... until slightly charred and just cooked through. You can also
broil them in the oven, turning once. (I actually prefer broiling them now as the chicken seems to
come out juicier.) Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch
slices. Serve openface on pitas with tomato jam.
10 plum tomatoes
2 serrano chiles
2 tablespoons vegetable oil, plus more for grilling.
Salt and freshly ground pepper
1 white onion, chopped
6 tablespoons balsamic vinegar
Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill
tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion
and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until
thickened. (It'll take a while... cook it down real good. It'll get nice and thick the
tomatoes will begin to get a certain sweet taste.) Season with salt and pepper. Transfer to a bowl
and let cool a bit before serving.
I usually make some hummus to go with this and then coat the pita with a layer of hummus, then
place some chicken on that and then some tomato jam. Very tasty, though a little messy.
(I modified Mr. Flay's recipe by halving the spices and doubling the amount of tomato jam...
I also left out his herbed yogurt bit replacing it with hummus.)