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Chicken and Avocado Tandoori Bowl

Entree

Chicken and Avocado Tandoori Bowl

Ingredients

  • Chicken and Avocado Tandoori Bowl
  • 3 c. Chicken thigh, boneless, skinless, 1in dice
  • 1 1/2 c. Tandoori Seasoning
  • 1 1/2 c. Avocados From Mexico, stage 2, 1in dice
  • 3 c. Saffron Rice
  • 1 1/2 c. Marinated Cabbage
  • 1 1/2 c. Avocado, Cucumber, and Tomato Salad
  • 3 tbsp. Garlic Aioli
  • 6 ea Lime wedge
  • As needed Italian parsley, chopped
  • Tandoori Seasoning
  • 1 1/2 c. Greek yogurt, plain
  • 1 1/2 tsp. Coriander, ground
  • 1 1/2 tsp. Cumin, ground
  • 1 1/2 tsp. Turmeric powder
  • 1 1/2 tsp. Cayenne, ground
  • 1 1/2 tsp. Garam masala
  • 1 1/2 tbsp. Paprika
  • 3 tbsp. Lemon juice, fresh
  • 3 tbsp. Garlic clove, minced
  • 3 tbsp. Ginger, fresh, grated
  • 1 1/2 tsp. Kosher salt
  • Saffron Rice
  • 1 1/2 tbsp. Olive oil
  • 1 1/2 c. White basmati rice
  • 3/4 tsp. Saffron spice
  • 3/4 c. White onion, 1/4in dice
  • 3 c. Chicken stock
  • 1 ea Bay leaf, dried
  • 1 1/2 tsp. Kosher salt
  • Marinated Cabbage
  • 3 c. Red cabbage, shredded fine
  • 1/4 c. Apple cider vinegar
  • 1 tbsp. White sugar
  • 2 tsp. Kosher salt
  • 2 tsp. Oregano, dried
  • Garlic Aioli
  • 1/2 c. Mayonnaise
  • 1 ea Garlic clove, minced
  • 1 1/2 tbsp. Lemon juice, fresh
  • 1/2 tsp. Kosher salt
  • Avocado, Cucumber, and Tomato Salad
  • 2/3 c. English cucumber, seedless, skin-on, 1/4in dice
  • 1/2 c. Roma tomato, 1/4in dice
  • 2/3 c. Avocados From Mexico, stage 3, 1/4in dice
  • 4 tsp. Red wine vinegar
  • 1/4 tsp. Kosher salt
  • 1/8 tsp. Black pepper, ground

Instructions

    Tandoori Seasoning:
  1. Add the yogurt, coriander, cumin, turmeric, cayenne, garam masala, paprika, lemon juice, garlic, ginger, and salt to a medium bowl and mix until fully combined
  2. Store in an airtight container in the refrigerator until needed.
    Saffron Rice:
  1. In a small pot over medium heat bring the chicken stock to a simmer.
  2. In a medium pot over medium heat the olive oil.
  3. Once the olive oil is hot, add the onion and cook until translucent.
  4. Add the rice to this pot and toast until lightly browned.
  5. Add the saffron, chicken stock, bay leaf, and salt to this pot and bring to a simmer.
  6. Cover and allow to simmer for 25 minutes or until all the liquid is absorbed.
  7. Once the rice is cooked remove from the heat, remove the bay leaf, and fluff the rice.
    Marinated Cabbage:
  1. Gently massage all ingredients into the cabbage until thoroughly incorporated.
  2. Store covered, refrigerated, until ready to use.
    Garlic Aioli:
  1. Combine all ingredients and mix until thoroughly combined.
  2. Transfer to a squeeze bottle and store in the refrigerator until ready to use.
    Avocado, Cucumber, and Tomato Salad:
  1. Combine all ingredients and mix until thoroughly incorporated.
  2. Store covered, refrigerated, until ready to use.
    Chicken and Avocado Tandoori Bowl:
  1. Coat the chicken in ½ cup of Tandoori seasoning.
  2. In a small skillet over medium heat sear the chicken for 10 minutes or until the chicken reaches 165 °F
  3. Add the chicken to the diced avocado and coat in an additional 1 cup of Tandoori seasoning
  4. Place the chicken and avocado on skewers and char on the grill.
  5. Meanwhile, add rice, marinated cabbage, avocado, cucumber, & tomato salad, and garlic aioli to 6 serving bowls.
  6. When skewers are ready, gently slide chicken and avocado off the skewer and into each serving bowl.
  7. Serve each portion with 1 lime wedge and sprinkle with chopped parsley.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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