Try this recipe with Tandoori Chicken served with Snap Peas and Tumeric Rice using Annie Chun’s Sticky White Rice!
- 1 lemon
- 2 cloves organic peeled fresh garlic
- 1 lb chicken drumsticks
- ½ cup Greek yogurt
- Tandoori seasoning, ½ tsp on each: ground ginger, beet powder, ground cumin, ground coriander, paprika, turmeric, salt, cayenne pepper
- 1 package Annie Chun’s White Rice
- ½ teaspoon ground turmeric
- 4-5 sprigs fresh mint
- ½ pound sugar snap peas
- 1 tbsp butter
- Salt & pepper to taste
Preheat the oven to 450F. Stir in 1 tbsp lemon juice, tandoori spice blend, and ¼ c greek yogurt. Season to taste with salt and pepper, then add the chicken drumsticks.
Prepare rice according to the package instructions, then combine with 1 tbsp melted butter and ½ tsp turmeric.
When the oven is heated, roast the chicken on a prepared baking sheet (lined with foil and lightly sprayed with oil). Turning halfway through, cook for 20-25 minutes.
In a small bowl, stir together the chopped mint, 1 clove of minced garlic, lemon zest, any remaining lemon juice, and 1 tbsp oil. Season to taste with salt and pepper and set aside. In a heated skillet, add the peas, season with salt and pepper, and cook until crisp-tender (4 minutes). Remove from heat and stir in the lemon-mint vinaigrette.
To serve, combine ¼ c greek yogurt, 1-2 tsp lemon juice and 1 clove of minced garlic. Plate the chicken with the peas, rice and sauce.