Tandoori-Style Roasted Chicken

Procedure:

1. Pat the chicken dry with a paper towel and transfer it to a large rimmed baking tray.

2. Mix ingredients for Marinade #1 and apply to chicken; rub to coat thoroughly. Cover and refrigerate for at least 30 minutes.

3. To create the Tandoori Masala, mix together ingredients for Marinade #2 in a bowl; combine to form a paste. Apply this to the chicken; rub to coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight (6-8 hours).

4. Remove the chicken from the fridge half an hour before roasting. Brush the chicken with the Ghee or avocado oil and place in a pre-heated oven at 400 degrees F for 20 minutes.

5. Reduce the heat to 350 degrees F and bake for another 30-35 minutes, until the internal temperature of the chicken has reached 165 degrees F.

6. Remove the chicken from the oven, cover with aluminum foil and rest for 5-10 minutes before serving.

7. This chicken goes well with a flavorful pilaf as a side dish.

Ingredients:

1 3-pound organic chicken

Marinade #1:
1 Tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Marinade #2 (for Tandoori Masala):
1/2 cup low fat organic yogurt
1/2 cup low fat sour cream
1 tsp Turmeric
1 Tablespoon smoked paprika
1 teaspoon Kashmiri chili powder (or substitute paprika)
1/4 teaspoon dried fenugreek leaves
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt

For Brushing:
1 tablespoon Ghee or avocado oil

Bulgur Wheat Salad with Broad Beans and Radishes

photo and recipe credit to Beth Adamson

Procedure:

1. Wash the bulgur wheat, place in a large pan of cold, salted water. Bring to a simmer, cook until just tender and drain.

2.  Bring a large pan of salted water to a rolling boil. Add the broad beans to the pan. After 2-3 minute lift around half the bean from the water and refresh in ice water or cold running water to stop them cooking. Allow the remaining beans to continue cooking for another 2-3 mins and drain.

3. Place the drained (more well-cooked beans) in a fast speed blender with the garlic, cumin, juice of half a lemon, dash olive oil and 1 tbsp water. Blend until completely smooth - if necessary add a splash more water, scrape down the sides of the blender and continue. Add 1 tbsp tahini and blend again until incorporated. If it’s still loose add another tbsp tahini and blend again. Season to taste.

4.  OPTIONAL STEP: Pop the remaining unblended broad beans from their inner pods.

5. Place the bulgur wheat, radishes, shallot, mint, parsley, broad beans in a mixing bowl. Dress with olive oil, salt and lemon juice to taste.

6. Spoon the pureed bean mixture onto a serving plate and top with the bulgur wheat mixture and za’atar.

Ingredients:

Makes 4 portions
180g (1 cup) bulgur wheat
500g (2.5 cups) podded broad beans (fresh or frozen)
1 clove garlic
Pinch ground cumin
1-2 tbsp tahini 
1-2 lemons 
Good pinch za’atar
2 tbsp chopped parsley
2 tbsp chopped mint
6 breakfast/ small radishes, finely sliced
1 small shallot, finely diced
Salt & Pepper
Olive oil

Saffron Scented Pilaf with Dried Fruit

Procedure:

1. Rinse the basmati rice, till clear and soak the rice in water for 1 hour.

2. Drain and keep it aside.

3. Preheat a heavy Dutch oven, on medium high heat and add the oil, and add  the whole spices except cumin.

4. Now add the cumin, when it starts to sizzle, add the drained rice and saute on medium heat until the rice is well coated with the oil.

5. Now add the 2 cups of liquid and a tsp of salt

6. When water starts boiling, lower the heat to simmer, cover and cook covered for 30 minutes. Turn off the heat and keep the lid to keep the steam to cook the rice to perfection.

7. Garnish with dried fruit

Ingredients:

1 cup Basmati rice
2 cups water or vegetable stock
1 tsp salt

(Whole Masala)
1 cinnamon stick
1 bay leaf
2 cloves
2 tsp whole cumin seeds
1 tbsp sunflower oil

(For Garnish)
½ cup of dried fruit