6 large chicken thighs, bone removed
1 cup plain yogurt
1 1/2 teaspoons ground turmeric
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon pepper
1/2 lime, juiced
1/2 teaspoon salt
1 tablespoon oil
Baby Spinach and Shiitake Salad, recipe follows
BABY SPINACH AND SHIITAKE SALAD
1 pound Baby spinach leaves, washed and dried
24 shiitake mushrooms, cut into strips
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 shallot, chopped
1 clove garlic, chopped
1/2 teaspoon chopped fresh thyme
2 red bell peppers, finely julienned
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground pepper
Servings: 6
In medium bowl, place yogurt. Stir in turmeric, cumin, coriander, cardamom, pepper and lime juice. Place chicken in large zip-closure freezer bag and pour yogurt mixture over chicken. Place in refrigerator and marinate overnight. Heat grill to moderate heat, remove chicken from marinade and sprinkle lightly with salt. Brush chicken with oil and place on grill, skin side down. Grill about 10 minutes, turn and continue cooking about 8 minutes more or until chicken is golden and crispy and fork can be inserted with ease. Slice each thigh into 3 or 4 serving pieces and arrange on top of Baby Spinach and Shiitake Salad.
To prepare Baby Spinach and Shiitake Salad, wash and dry 1 pound baby spinach leaves. Cut 24 shiitake mushrooms into strips and sauté in 1 tablespoon olive oil over medium heat until tender. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; stir in 1 chopped shallot, 1 chopped clove garlic and 1/2 teaspoon chopped fresh thyme. Drain and set aside. In large bowl, toss together spinach, mushrooms and 2 finely julienned red bell peppers. Season with mixture of 1 tablespoon olive oil, 1 tablespoon fresh lemon juice and 1/8 teaspoon freshly ground pepper.
1 cup plain yogurt
1 1/2 teaspoons ground turmeric
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon pepper
1/2 lime, juiced
1/2 teaspoon salt
1 tablespoon oil
Baby Spinach and Shiitake Salad, recipe follows
BABY SPINACH AND SHIITAKE SALAD
1 pound Baby spinach leaves, washed and dried
24 shiitake mushrooms, cut into strips
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 shallot, chopped
1 clove garlic, chopped
1/2 teaspoon chopped fresh thyme
2 red bell peppers, finely julienned
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground pepper
Servings: 6
In medium bowl, place yogurt. Stir in turmeric, cumin, coriander, cardamom, pepper and lime juice. Place chicken in large zip-closure freezer bag and pour yogurt mixture over chicken. Place in refrigerator and marinate overnight. Heat grill to moderate heat, remove chicken from marinade and sprinkle lightly with salt. Brush chicken with oil and place on grill, skin side down. Grill about 10 minutes, turn and continue cooking about 8 minutes more or until chicken is golden and crispy and fork can be inserted with ease. Slice each thigh into 3 or 4 serving pieces and arrange on top of Baby Spinach and Shiitake Salad.
To prepare Baby Spinach and Shiitake Salad, wash and dry 1 pound baby spinach leaves. Cut 24 shiitake mushrooms into strips and sauté in 1 tablespoon olive oil over medium heat until tender. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; stir in 1 chopped shallot, 1 chopped clove garlic and 1/2 teaspoon chopped fresh thyme. Drain and set aside. In large bowl, toss together spinach, mushrooms and 2 finely julienned red bell peppers. Season with mixture of 1 tablespoon olive oil, 1 tablespoon fresh lemon juice and 1/8 teaspoon freshly ground pepper.
