Tandoori Spiced Chicken Over Couscous and Sauteed Green Beans

8 10 2012

Tandoori traditionally refers to the cooking method of slow-roasting food in a clay oven. Overtime, Tandoori has also become known for the specific flavor it generates through an Indian-spice combination.  To save myself time from having to purchase all the individual spices and combining them, I’ve purchased a pre-mixed Tandoori spice blend. I found this at our local farmers market, but you can also find it in specialty food markets, such as World Market.

Tandoori Spiced Chicken Over Couscous and Sauteed Green Beans

The following serves 2:

  • 2 boneless, skinless chicken breasts
  • 1 heaping Tbsp or so of Tandoori spice blend
  • Olive oil
  • Israeli couscous (I used a medley of Israeli couscous, orzo, peas and lentils that I also found at World Market)
  • 1 Tbsp unsalted butter
  • 1 bay leaf
  • 1 lime, zest and juice
  • Green beans, trimmed
  • Garlic powder
  • Salt and pepper
  • Cilantro, chopped

Preheat oven to 400. Marinate chicken in olive oil and tandoori spice (for at least an hour, or up to overnight).

Heat some olive oil in a large skillet over medium-high heat. Brown chicken on both sides and transfer to an oven-proof dish, then cover with foil and bake in the oven. Finish cooking in the oven for 10-15 minutes. Remove from the oven and let rest, covered, 5 minutes.

Meanwhile, add couscous to the skillet you cooked the chicken in, stir to coat with leftover oil and toast over medium heat for a minute or so. Next, prepare according to package directions. In my case, I brought 1 and 3/4 cups water to a boil. Then I added a bay leaf, the zest of half a lime and 1 Tbsp of butter. Next, added 1 and 1/4 cups of the couscous medley. Finally brought the liquid and couscous back up to a boil, reduced heat and simmer covered for 10 minutes. Season with salt to taste and the juice of half a lime just before serving. Be sure to remove the bay leaf before serving.

While the couscous is cooking, work on the green beans (two large handfuls or so). Saute trimmed green beans in some olive oil over medium-high heat. Turn often until they start to wilt and brown a little. Season with salt, pepper and garlic powder. Hit with a little lime juice at the end and turn off heat.

To serve, plate some couscous, next add some green beans and finally top with a piece of chicken. Drizzle chicken with some of the juices it baked in and top with cilantro.

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