Marthas Cinnamon Broiled Chicken With Raita Recipes

Steps:

• For the chicken: Preheat broiler. Place chicken on a broiler pan. Sprinkle all over with salt, pepper, and cinnamon. Turn skin-side down, and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more.
• For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper. Serve chicken immediately with raita.

Steps:

• Place yogurt in a medium bowl. On the large holes of a box grater, grate cucumber directly into the bowl. Season with salt, cumin, and mint; stir to combine. Transfer to refrigerator until slightly chilled. Garnish with mint and serve.

Steps:

• Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
• Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper. Serve chicken hot, with raita on the side.

Steps:

• At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
• About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
• Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
• Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
• To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
• Wrap each naan around the sandwich ingredients, and serve.

Steps:

• Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon; sprinkle on the chicken.
• Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes.
• Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
• Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper.
• Serve chicken hot, with raita on the side.

Steps:

• Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.
• Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.
• Remove chicken to a plate and shred into bite-size pieces. In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Return to pot, along with beans, and simmer 5 minutes. Stir in chicken until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.

Steps:

• Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible.
• Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder.

Steps:

• Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
• Preheat oven to 500 degrees. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.

Steps:

• Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.
• Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve.