Just As Good As I Remembered It

For my birthday, I decided to make a dinner that I remembered as being fantastic...however, I was pregnant when I last had it, and sometimes pregnancy can do weird things to your taste buds. In the case of this pregnancy, my cravings were rampant and everything tasted sooooooo good.

I was curious if this dinner was as good as I remembered it, or if my taste buds had been affected in a more positive manner than it normally would have by my pregnancy.

Well, after trying it again, I can tell you that this is a really good recipe. It has very few ingredients, so you might not expect it to be as tasty as it is, but trust me, this is good stuff. Rather than pairing it with plain white rice, I served it with one of my mom's go-to easy rice side dish recipes (as well as some delicious fresh cubed pineapple), which I will also share here.

I hope you like it too!

Tandoori Chicken with Yogurt Sauce

Ingredients:

1 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and fresh ground pepper
4 bone-in, skinless chicken breast halves (10-12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro

Directions:

Preheat the oven to 475 degrees F. In a large bowl, mix together 1/2 cup of the yogurt, the garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add the chicken; turn to coat.

Transfer the chicken to a rimmed baking sheet. Roast until an instant read thermometer inserted in the thickest part of the breast (avoiding the bone) registers 160 degrees F, 25-30 minutes.

Meanwhile, peel the apple; coarsely grate into a medium bowl. Add the cilantro and the remaining 1/2 cup yogurt; season with salt and pepper. Serve the sauce alongisde the chicken, with rice, if desired.

Source: Everyday Food recipe. You can find it here.

Notes: I used boneless, skinless chicken breasts and it worked just as well as the bone-in. I made this choice simply because I had the boneless chicken already on hand. This is so good! It is kind of on the spicy side too. The yogurt sauce calms the heat quite a bit...but just a warning, my little guys found it a little too spicy.

Basmati Rice

1 3/4 cup water
1 cup Basmati rice
1/4 cup frozen peas
1 teaspoon cumin seeds (you can use ground cumin too)

Directions:

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat. Cover and simmer for 20 minutes.

When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Makes 4 servings.

Source: Allrecipes.com, submitted by Kristine Weatherly. You can find it here.