Brussels Sprouts Salad With Tandoori Chicken
A salad for people who don't like salad.
Ingredients
- Tandoori Chicken
- 1.5 lbs (680 g) skinless chicken thighs
- ½ cup greek yogurt
- juice from ½ lemon
- 1 tbsp olive oil
- 1 tbsp ginger galic paste
- 1 tsp each: cumin, coriander, paprika, Kashmiri chili powder, turmeric, ground fenugreek, salt, black pepper and a dash of garam masala
- Brussels Sprouts Salad
- Brussels sprouts
- ½ cup quinoa
- ½ onion of choice
- ½ cucumber
- handful of cherry tomatoes
- 1 lemon
- feta cheese
- garlic sauce
Instructions
- Tandoori Chicken
- Disclaimer: In a perfect world, the chicken would marinate for at least 6 hours. I did not do this. I’m sure the flavor would have been better, but mine turned out just fine.
- Preheat the oven to 470°F (240°C).
- In a bowl, mix together the yogurt, lemon juice, oil, ginger garlic paste, and spices.
- Add the chicken to the bowl and mix well. (Cover and marinate for at least 6 hours, preferably overnight.)
- Place the chicken on a baking sheet and bake for 30 minutes, basting with melted butter after the first 15 minutes. After basting, turn the chicken to the other side and bake for the remaining 15 minutes.
- Brussels Sprouts Salad
- Soaking raw onion in water can help to reduce the harshness of the flavor. Start by slicing the onion and soaking it in water while preparing the rest.
- Follow instructions on package to cook the quinoa.
- Fry the Brussels sprouts in a skillet with some olive oil, lemon juice, salt and pepper. If the Brussels sprouts are whole, I like to chop them up a but.
- Meanwhile, dice the cucumber and tomatoes.
- To make the salad, combine the Brussels sprouts, quinoa, onion, cucumber, tomatoes, feta and tandoori chicken. Top with some fresh lemon juice and a bit of garlic sauce.