Spicy Yogurt Chicken with Chickpeas and Pilaf

by Rachel on July 7, 2009

Mmmmmm. I’m full in that “I cooked for myself and I am feeling pretty damn self-satisfied right now” way. I couldn’t wait to share this recipe!

I have wanted to make this chicken for a while since I saw an inspiring recipe in Women’s Health Magazine. (The original recipe is here.) I couldn’t find garam masala at first, but I just had to go to a major grocery store as opposed to a small one. As soon as I found it, I knew I could make this delicious treat! You only need two ingredients, but I had ginger and other goodies on hand, so I added that; I do think it gave it a little something.

Ingredients (Serves Two)

Two skinless boneless chicken breast

1/4 cup plain yogurt

1 tbsp garam masala

1/4 cup apple cider vinegar**

1 tbsp fresh ginger**

1/4 tsp cayenne pepper**

**Optional

Combine all ingredients and coat chicken thoroughly. Let marinate for 30 minutes.

Heat grill and add chicken. (You may want to scrape off excess yogurt.)

Cook four about 4 minutes on each side.

When I walked back out to check on this, I could smell the amazing Indian spices coming from the grill. I fell in love.

What really made this dish phenomenal was the simple and delicious sides. So while the chicken is marinating and cooking, get on it.

You need….

1 Package Kashi Moroccan Curry Pilaf

1 cup chickpeas

1/2 tbsp minced garlic

Two cups chopped broccoli, cauliflower, and zucchini (or any veggies that suit you)

One tbsp light coconut milk** (I only used this because I had extra; it’s not worth buying a whole can for it, but if you have it, it definitely adds flavor)

Mix coconut milk with enough water to coat the bottom of a nonstick pan. Add garlic and sautee until fragrant.

Add the chickpeas and veggies and sautee until vegetables are bright in color and crisp tender.

Make the Kashi pilaf in the microwave, according to package directions. (This takes all of 90 seconds.) Read the nutrition facts while you wait. Be impressed.

Serve chicken with half the veggie mixture and a half-cup of pilaf!

OK this seriously blew me away. This was my first time with this flavor of the Kashi pilaf and I loved it. It’s really hearty. It has lentils and hints of coconut, ginger, and cinnamon. Yum!

The satueed veggies and chickpeas did it for me because I love, love chickpeas. You could stop right there and mix this with the pilaf for an amazing vegetarian dinner.

But…the chicken was obscenely good! I am going to use yogurt as a marinade more going forward because it definitely makes it extremely tender. The simple garam masala is very flavorful, and it’s ideal for the grill because it tastes good a little blackened/smoky. It would make great kabobs as the recipe suggests, but if you don’t have a grill, bake it or pan-fry it. It would also be delicious with hummus and pita.

I love this recipe because it’s easily adjusted to serve one or a whole group. And it was seriously filling. I didn’t have room for dessert–sad I know. It’s also perfect for leftovers. I can tell you right now that I’m dumping all this in a big bowl tomorrow and going to town on these carbs after Spinning with Harry!

I’m so thrilled to have a new seriously simple weeknight recipe in my arsenal. Try it. You’ll like it!

{ 3 comments… read them below or add one }

1 A July 8, 2009 at 2:46 pm

I’m so proud of you…

And I’m so fucking hungry.

Xoxo
Aaron

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2 Gina September 25, 2009 at 10:29 am

Hi, I just found your website on Lemondrop.com, and this recipe sounds so good! But do you need a grill to do this? I do not have one.

Reply

3 Rachel September 25, 2009 at 10:35 am

Hi! Nice to “meet” you!
So I have not made this recipe without a grill, but you could definitely bake it . And llately I’ve been making chicken on my stove top and it’s been turning out really well! I just put it in a pan with a little canola or olive oil and cook on both sides…maybe about 5-8 minutes each side depending on how thick the chicken is. It turns out well…very juicy! I am not honestly not sure what the yogurt will do on the stove top though…I’d prob make it that way anyway, but then again, I don’t really mind destroying my kitchen/pots/pans from time to time.
Let me know what you decide!

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