Protein Swap | Grilled Tandoori Chicken Thighs
with Chayote Slaw over Raita-Topped Naan
Cooking time
20 minutes
Servings
2/4
Calories
0 /serving
Protein Swap | Grilled Tandoori Chicken Thighs
with Chayote Slaw over Raita-Topped Naan
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
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.
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.
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.
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.
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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