Tandoori-Spiced Chicken with Green Lentils, Heirloom Eggplant & Cucumber-Mint Yogurt

Tandoori-Spiced Chicken

with Green Lentils, Heirloom Eggplant & Cucumber-Mint Yogurt

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 575 Cals/serving

This delicious, Indian-inspired meal is a celebration of spices. Tandoori chicken is a popular Indian dish, in which chicken is typically marinated in yogurt and coated in masala (a classic Indian spice mix). Here, we’re turning the yogurt into a sauce by combining it with mint and grated Persian cucumber. And we’re searing the coated chicken to lightly char the spices, bringing out their complex flavors. As a hearty, creamy side, we’re making green lentils, mixed with a second blend of spices and simmered with onion and heirloom eggplant. (Depending on what’s best in your area, your eggplant may be either slender and purple or round and white.)

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Tandoori-Spiced Chicken with Green Lentils, Heirloom Eggplant & Cucumber-Mint Yogurt
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Green Lentils
  • ½ cup Low-Fat, Plain Greek Yogurt
  • 1 Heirloom Eggplant
  • 1 Persian Cucumber
  • 1 Yellow Onion
  • 1 large bunch Mint
  • 2 tsps Tandoori Spice Blend (Sweet Paprika, Ground Coriander, Ground Ginger, Garlic Powder & Ground Cayenne Pepper)
  • 1 Tbsp Lentil Spice Blend (Garam Masala, Ground Turmeric & Whole Black Mustard Seeds)
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stem end of the eggplant; medium dice. Peel and small dice the onion. Using a box grater, grate the cucumber into a medium bowl. Pick the mint leaves off the stems; discard the stems.

Cook the eggplant & onion:
2 Cook the eggplant & onion:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the lentil spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until the spices are toasted and fragrant.

Add the lentils:
3 Add the lentils:

Add the lentils and 3 cups of water to the pan of eggplant and onion; season with salt and pepper. Cook, stirring occasionally, 24 to 26 minutes, or until the lentils are tender. Remove from heat. Season with salt and pepper to taste.

Make the cucumber-mint yogurt:
4 Make the cucumber-mint yogurt:

While the lentils cook, using a spoon, press down on the grated cucumber to release any excess liquid; discard the liquid. To the bowl of drained cucumber, add the yogurt and half the mint (finely chopping just before adding); stir to combine and season with salt and pepper to taste.

Cook the chicken:
5 Cook the chicken:

While the lentils continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper and the tandoori spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Remove from heat. Transfer the cooked chicken to a cutting board.

Finish & plate your dish:
6 Finish & plate your dish:

Stir half the cucumber-mint yogurt into the pan of cooked lentils; season with salt and pepper to taste. Thinly slice the cooked chicken. Divide the cooked lentils between 2 dishes. Top with the sliced chicken. Garnish with the remaining mint (finely chopping just before adding). Serve with the remaining cucumber-mint yogurt on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stem end of the eggplant; medium dice. Peel and small dice the onion. Using a box grater, grate the cucumber into a medium bowl. Pick the mint leaves off the stems; discard the stems.

2 Cook the eggplant & onion:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the lentil spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until the spices are toasted and fragrant.

Add the lentils:
3 Add the lentils:

Add the lentils and 3 cups of water to the pan of eggplant and onion; season with salt and pepper. Cook, stirring occasionally, 24 to 26 minutes, or until the lentils are tender. Remove from heat. Season with salt and pepper to taste.

4 Make the cucumber-mint yogurt:

While the lentils cook, using a spoon, press down on the grated cucumber to release any excess liquid; discard the liquid. To the bowl of drained cucumber, add the yogurt and half the mint (finely chopping just before adding); stir to combine and season with salt and pepper to taste.

Make the cucumber-mint yogurt:
5 Cook the chicken:

While the lentils continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper and the tandoori spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Remove from heat. Transfer the cooked chicken to a cutting board.

6 Finish & plate your dish:

Stir half the cucumber-mint yogurt into the pan of cooked lentils; season with salt and pepper to taste. Thinly slice the cooked chicken. Divide the cooked lentils between 2 dishes. Top with the sliced chicken. Garnish with the remaining mint (finely chopping just before adding). Serve with the remaining cucumber-mint yogurt on the side. Enjoy!

Finish & plate your dish: