Thursday, April 7, 2011

Tandoori Chicken Tacos with Pineapple Salsa

Relaxing with a Taco dinner and movie.

Tandoori Chicken Tacos with Pineapple Salsa

1 1/2 cups plain yogurt
1 cup packed fresh cilantro
4 cloves garlic
1/2-inch piece fresh ginger, peeled
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp salt
1/4 - 1/2 cup corn
Chicken Thighs 8-10
Vegetable oil, for oiling grill pan/grate
Tortillas, warmed

Place chicken in a large bowl. Place the yogurt,
cilantro, garlic, ginger, cumin, coriander, salt
in a blender and pulse until all the ingredients combine.
Pour the marinade over the chicken,
cover, and refrigerate for a few hours.

Remove chicken from marinade and place in a skillet.
Cook for 7-10 minutes browning the skin.

Let chicken cool a little. Pull chicken from bone
and cut into small pieces. Stir in the corn.

Serve the Chicken Tandoori Tacos with Pineapple Salsa

Pineapple Salsa
1 1/2 cup finely chopped pineapple
1/4 cup red onion, finely chopped
juice of 1 lime
1/2 cup cilantro, chopped
1 jalapeno, chopped

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