Seasoning blend – 1 tsp of each: kosher salt, black pepper, lemon granules, dried oregano, granulated onion, granulated garlic, smoked paprika, and ancho chili powder
Freshly minced parsley or cilantro
Using the seasoning blend, fresh herbs, and lemon juice, and olive oil, create a marinade for the chicken thighs and let marinate for about 2 hours in the fridge, removing 30 minutes prior to grilling.
Preheat your oven to 375 degrees Fahrenheit and heat a cast iron pan over medium high heat.
Sear the chicken thighs on each side to develop a crispy skin and finish in the oven until the internal temperature reaches 165 degrees Fahrenheit.
BakingWithBooks Does Whole30 - “Tandoori” Roast Chicken with Coconut Curry Sauce and Cucumber Tomato Salad
This is a Whole30 compliant version of Tandoori chicken. It is by no means authentic because there is no yogurt, and I don’t have a tandoori oven, but trust me when I say that the flavor is incredible.
Ingredients for the Chicken
1 whole chicken - about 5-6 lbs
2 tsp chili powder
2 tsp paprika
2 tsp turmeric
Equal parts: ground ginger, garam masala, granulated onion and garlic
1-2 tbsp tomato paste
Juice from a lime
1 lime, quartered, 2 whole cloves garlic, and ½ onion for stuffing inside
Extra virgin olive oil and more kosher salt and pepper
Kitchen twine for tying the legs
Ingredients for the Coconut Curry Sauce
½ of a 13.5 fl oz. can of coconut milk
1 ½ tbsp red curry paste
2 sprigs of mint, finely chopped
Juice from ¼ lime and ¼ lemon
½ tsp kosher salt
2 pitted dates
Directions for Chicken
Clean the chicken, removing any giblets and kidneys from the inside and thoroughly pat dry with paper towels.
In one bowl, mix the chili powder, paprika, turmeric together. Add just enough lime juice so that mixture becomes a paste.
Make gashes (not deep) in the chicken skin and slather the paste all over the bird. Each part of the bird should be covered. If you need more paste, feel free to make more.
Marinate in the fridge for about 2 hours.
Make another paste (without lime juice) with the garam masala, ginger, granulated garlic and onion with the tomato paste. This is going to give the chicken incredible flavor along with the intense red color that Tandoori chicken is known for.
Slather this paste all over the front of the chicken and return to marinate for another hour.
Remove the chicken from the fridge and let it come to room temperature for about 30-40 minutes, and preheat your oven to 420 degrees Fahrenheit.
Season the inside of the chicken very generously with kosher salt and pepper. Stuff it with the lime, onion, and garlic, and tie the legs with kitchen twine.
About 5-10 minutes before your bird is ready to go into the oven, heat extra virgin olive oil in a cast iron skillet over high heat. You want it to sizzle when a dash of water is added.
Once the oil is heated, add the bird, breast-side up into the skillet and let sear for about 4-5 minutes.
Place into the oven to roast. Take it out when the breast meat reads 155 degrees Fahrenheit and the thigh meat reads about 165 degrees Fahrenheit.
Let the chicken rest before carving for about 20-25 minutes. Make the sauce while you’re doing this.
Directions for Coconut Curry Sauce
Combine all ingredients into a blender and puree until smooth.
Strain through a fine sieve to remove any lumps. Taste for seasoning and adjust to your likeness. The sauce is meant to be rich, slightly spicy, and very faintly sweet.
Garnish with cilantro.
The cucumber and tomato salad is lightly dressed with sea salt, pepper, red vinegar, and light olive oil.
Creamy tomato chicken pasta – this 30 minute recipe makes for a perfect low fuss weeknight meal. Made with shredded rotisserie chicken, capers and a creamy tomato sauce. Gluten-free and dairy-free too.