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Protein Swap | Grilled Tandoori Chicken Thighs

with Chayote Slaw over Raita-Topped Naan

Cooking time

20 minutes

Servings

2/4

Calories

0 /serving

Tandoor cooking is all about using high heat to seal in deep-hued spices. The barbecue does the job on spice-coated chicken thighs. It grills the naan bread up nicely, too, for laying out with creamy raita and a slaw that’s spunky with chayote matchsticks.

We will send you:

  • 4 Canadian-raised chicken thighs (air chilled)
  • 1 Chayote
  • 2 Scallions
  • 150g Shredded cabbage
  • 30ml Apple cider vinegar
  • 90g Garlic-cucumber yogurt (raita)
  • 2 Naan
  • 7g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

You will need:

Basting brush
Oil
Peeler
Salt & pepper (S&P)
BBQ
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carb
0 g
Sugars
0 g
Protein
0 g
Preparation
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Grill the chicken

  • Heat the BBQ on high, making sure to oil the grill first.

  • Pat the chicken* dry and drizzle with oil; season with the spices and S&P.

  • Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.

  • Transfer to a cutting board and let rest before slicing.

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Mise en place

  • Meanwhile, thinly slice the scallions crosswise.

  • Peel and cut the chayote into matchsticks; toss with a splash of the vinegar to prevent browning and season with S&P.

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Make the slaw

  • In a large bowl, combine the scallions, remaining vinegar, a drizzle of oil and S&P.

  • Add the cabbage and chayote; toss well.

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Grill the naan

  • Brush the naan with a drizzle of oil; season with S&P.

  • Add the naan to the BBQ and grill, 1 to 2 min. per side, until warmed through.

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Plate your dish

  • Divide the naan between your plates.

  • Spread with the raita.

  • Top with the chicken and slaw. Bon appétit!

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