Tandoori chicken with roasted soy beans & cinnamon basmati
Wine suggestion: 2017 Beaujolais Villages, art. No. 2317, 99 kr, 750 ml, 87 LGP
Lingonberries, blackcurrants, dark cherries, liquorice and cranberries in a classically tight style with freshness in all its simplicity. Certainly the herbal touch in the aftertaste is noticeable, along with blueberries and a certain density. Delicious texture with elegance and purity in a food-friendly style, and above all, it is very good!
- Category: Whole chicken
- Cuisine: Main course
Ingredients
Four people:
● a whole chicken, about 1.5 kg
● 3 tbsp tandoori spice mix
● 1-2 dl cooking yogurt
● butter
● 1 jar of soybeans
● 1 package of frozen soybeans
● 1 clove of garlic
● ground cumin
● 3 dl basmati rice
● 1 tsp turmeric
● 1 whole piece of cinnamon
● salt
Instructions
1. Set the oven to 225 C. Mix together about 2 tablespoons of tandoori with cooking yoghurt. The amount of yoghurt you use depends somewhat on how sour you want the chicken to be, and we choose a generous decilitre to crisp up the skin even more. Then, after rubbing the chicken thoroughly with the yoghurt mix, sprinkle the remaining tablespoon of tandoori seasoning over it. Season with salt.
2. Place the chicken in the center of the oven and let the skin crisp up quickly. After about 15-20 minutes, lower the heat to 175 C and you can then start pouring the drained juice over the chicken. If you want to ensure even more crispiness, you can melt some butter and pour it over. If you bought a 1.5 kg chicken, you can leave it in the oven for about 90 minutes.
3. When there are 45 minutes left until the chicken is done, place the soybeans in the oven on a sheet of parchment paper and under the chicken. You have prepared the soybeans beforehand by straining the liquid from the beans, rinsing them and then drying them with kitchen paper. Place the beans in a bowl along with a chopped clove of garlic, a tablespoon of oil, salt and a teaspoon of cumin. Roast the beans in the oven for about 30-45 minutes.
4. Rinse the basmati rice and then boil it with a teaspoon of turmeric and a cinnamon stick, as well as a pinch of salt. Expect a cooking time of around 15 minutes, then let the rice stand for a short while.
5. Bring the water to a boil and add the frozen soybeans; then remove from the heat. Then slice the chicken and serve with the side dishes. You can use the marinade and chicken juices from the pan as a flavor enhancer and pour over the dish.
Information: A recipe that is basically very easy to make, but you can increase the difficulty level if you want to mix your own tandoori, for example. Otherwise, there are really good ready-made ones available in grocery stores.