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Grilled Tandoori-Spiced Chicken over Green Papaya Salad Recipe

Grilled Tandoori-Spiced Chicken over Green Papaya Salad Recipe

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Grilled Tandoori-Spiced Chicken over Green Papaya Salad

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Ingredients:

Serving

1 whole chicken , cut into 4 sections, skin removed
1 tbsp ground ginger
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp paprika
1 tsp turmeric
5 green cardamom pods
1/2 tsp cayenne
1 tbsp minced garlic
2 lemons, juiced
1/4 cup vegetable shortening
salt and freshly ground black pepper
yogurt sauce , as an accompaniment , recipe follows
green papaya salad , as an accompaniment , recipe follows
1/2 cup plain yogurt
1 lemon , zested
1 tbsp lemon juice
1 tsp minced garlic
1 tbsp chopped cilantro
pinch cayenne
salt and freshly ground black pepper
2 large garlic cloves, forced through a press
1/3 cup fresh lime juice
3 tbsp asian fish sauce ( preferably nuoc mam)
1 tbsp plus 1 tsp sugar
2 small thin fresh red or green asian chile (1 or 2 inches long) or serrano chile, or to taste, seeded and finely chopped (wear rubber gloves)
1 1/2 lb green papaya, peeled, seeded , and coarsely shredded in a food processor (about 4 cups)
2 carrots, finely shredded
2/3 cup cilantro leaves, washed well and spun dry
4 tbsp roasted peanuts, crushed

Directions:

With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
Transfer the spices to a spice/coffee grinder and grind the spices finely.
Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
Preheat grill.
Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening.
Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad.
Yogurt sauce:
In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
Yield: approximately 1/2 cup
Green Papaya Salad:
In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
Add chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	871.59 Kcal (3649 kJ)
Calories from fat	520.89 Kcal
		% Daily Value*
Total Fat	57.88g	89%
Cholesterol	246.51mg	82%
Sodium	1298.55mg	54%
Potassium	1229.62mg	26%
Total Carbs	35.97g	12%
Sugars	20.01g	80%
Dietary Fiber	7.51g	30%
Protein	51.62g	103%
Vitamin C	147.1mg	245%
Vitamin A	0.3mg	11%
Iron	4.6mg	26%
Calcium	158.2mg	16%

Amount Per 100 g
Calories	143.54 Kcal (601 kJ)
Calories from fat	85.78 Kcal
		% Daily Value*
Total Fat	9.53g	89%
Cholesterol	40.6mg	82%
Sodium	213.85mg	54%
Potassium	202.5mg	26%
Total Carbs	5.92g	12%
Sugars	3.29g	80%
Dietary Fiber	1.24g	30%
Protein	8.5g	103%
Vitamin C	24.2mg	245%
Vitamin A	0.1mg	11%
Iron	0.8mg	26%
Calcium	26mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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