4 skinless Quebec chicken drumsticks and thighs
30 mL (2 tbsp.) lemon juice
250 mL (1 cup) plain yogurt
4 cloves garlic, minced
10 mL (2 tsp.) ginger, peeled and minced
60 mL (1/4 cup) fresh coriander, chopped
10 mL (2 tsp.) cumin, ground
5 mL (1 tsp.) coriander, ground
cloves, ground, pinched
2.5 mL (1/2 tsp.) cayenne pepper
2.5 mL (1/2 tsp.) turmeric, ground
5 mL (1 teaspoon) salt
1 red onion, large
15 mL (1 tbsp.) vegetable oil
250 mL (1 cup) basmati rice
15 mL (1 tbsp.) cumin seeds
250 mL (1 cup) frozen peas
60 mL (1/4 cup) sliced almonds
60 mL (1/4 cup) seedless raisins
This rice pilaf with its roasted spices, peas and raisins forms a nutritious aspect of the meal. The yogurt in the marinade helps keep the chicken fresh and juicy.
Place the chicken in a large bowl or plastic bag.
In a small bowl, combine lemon juice, plain yogurt, garlic, ginger, half the cilantro, half a teaspoon of salt and remaining spices. Reserve ¼ cup (60 mL) of marinade for basting. Pour remaining marinade over chicken pieces and shake to coat well. Marinate for at least two hours in the refrigerator (preferably overnight).
Heat barbecue grill to medium heat. Grill chicken for 15 to 20 minutes, until cooked through. Baste with marinade while grilling. Chicken can also be baked at 400°F (204°C). Chicken is done when the internal temperature reaches 165°F (74°C).
Prepare the rice pilaf while the chicken is cooking. Heat oil in a saucepan with a tight-fitting lid. Toast the cumin seeds in the hot oil to bring out the fragrance (1 to 2 minutes). Add ½ teaspoon (2.5 mL) salt, rice and water, and cook rice until tender (follow box directions). Five minutes before the rice is done, add the peas, raisins and sliced almonds to the rice and turn the lid on until done. Fluff the rice with a fork while serving.
Place grilled chicken on a plate of greens and garnish with lime, tomato pieces, chopped fresh cilantro and sliced onions. Serve with whole grain pilaf rice.