Kerala-Style Roadside Chicken
with Seared Zucchini, Raita & Garlic Naan
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Make your way to the southern Indian state of Kerala for inspiration. It’s the birthplace of the finger-licking roadside chicken that’s behind this recipe. A whole flavourscape is created courtesy of our Let’s Chaat spice blend, full of sunny mango powder, ajowan, fennel, spearmint and star anise. It’s backed up by fresh ginger and garlic for a delicious marinade. Pair the tasty chicken with seared zucchini, creamy raita and wedges of oven-warmed naan brushed with oil and garlic.
We will send you:
- 2 Chicken breasts
- 20g Ginger
- 1 Garlic clove
- 2 Zucchini (green, yellow or heirloom)
- 30ml Vegetable demi-glace
- 60g Garlic-cucumber yogurt (raita)
- 2 Naan
- 9g Let’s Chaat spices (mango powder, cumin, black salt, ajowan, black peppercorn, fennel, ginger, spearmint flakes, coriander, cinnamon, star anise)
Contains: Milk, Wheat
You will need:
Large pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
15 g
Saturated Fat
3 g
Sodium
1430 mg
Total Carb
67 g
Sugars
9 g
Protein
51 g
Fibre
3 g
Preparation
Mise en place
Preheat the oven to 450°F. Peel and mince the ginger. Mince the garlic. Halve the zucchini lengthwise; cut into 1-inch pieces on an angle. Stack and cut the naan into 6 wedges. In a small bowl, combine the spices and 2 tbsp oil (double for 4 portions).
Cook the chicken
Pat the chicken dry with paper towel. In a medium bowl, combine the chicken, ½ the garlic, ½ the ginger, ½ the spiced oil and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Toast the naan
Meanwhile, on a lined sheet pan, brush the naan with ⅓ of the remaining spiced oil and ½ the remaining garlic; season with S&P. Toast in the oven, flipping halfway, 5 to 7 min., until golden.
Cook the zucchini
In the reserved pan, heat a drizzle of oil on medium-high. Add the zucchini, cut-sides down, and sear, 2 to 3 min., until nicely browned. Add the remaining garlic, ginger and spiced oil. Sauté, 1 to 2 min., until fragrant. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the zucchini are tender and the liquid has slightly reduced.
Plate your dish
Divide the chicken, zucchini and naan between your plates. Top with the raita. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
