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:
- 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
- Store in an airtight container in the refrigerator until needed.
- Saffron Rice:
- In a small pot over medium heat bring the chicken stock to a simmer.
- In a medium pot over medium heat the olive oil.
- Once the olive oil is hot, add the onion and cook until translucent.
- Add the rice to this pot and toast until lightly browned.
- Add the saffron, chicken stock, bay leaf, and salt to this pot and bring to a simmer.
- Cover and allow to simmer for 25 minutes or until all the liquid is absorbed.
- Once the rice is cooked remove from the heat, remove the bay leaf, and fluff the rice.
- Marinated Cabbage:
- Gently massage all ingredients into the cabbage until thoroughly incorporated.
- Store covered, refrigerated, until ready to use.
- Garlic Aioli:
- Combine all ingredients and mix until thoroughly combined.
- Transfer to a squeeze bottle and store in the refrigerator until ready to use.
- Avocado, Cucumber, and Tomato Salad:
- Combine all ingredients and mix until thoroughly incorporated.
- Store covered, refrigerated, until ready to use.
- Chicken and Avocado Tandoori Bowl:
- Coat the chicken in ½ cup of Tandoori seasoning.
- In a small skillet over medium heat sear the chicken for 10 minutes or until the chicken reaches 165 °F
- Add the chicken to the diced avocado and coat in an additional 1 cup of Tandoori seasoning
- Place the chicken and avocado on skewers and char on the grill.
- Meanwhile, add rice, marinated cabbage, avocado, cucumber, & tomato salad, and garlic aioli to 6 serving bowls.
- When skewers are ready, gently slide chicken and avocado off the skewer and into each serving bowl.
- 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!
