Recipe: Tandoori Roasted Chicken

At Roundabout, we like to kick up the spice from time-to-time, especially around the season of LOVE, aka Valentine’s Day. Chef Colin Smith has a recipe for your sweetheart – tandoori roasted chicken breast with spinach and butternut squash and an apple and pine nut tzatziki with white balsamic and raisins. Oh-la-la!

Tandoori Spice
3 tablespoons paprika
1 tablespoon ground turmeric
1 teaspoon garlic powder
1 teaspoon ground nutmeg
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cloves

Place chicken breast into tandoori spice rub, and pan sear in butter until skin is crispy.

Then place into oven for 9 minutes.

Remove chicken breast from oven and let rest 2 minutes.

Sautéed Spiced Spinach with Butternut Squash and Tandoori Chicken
1 teaspoon garlic
1 teaspoon shallot
1 tablespoon butter
½ tablespoon tandoori spice
½ teaspoon kosher salt
1 cup roasted diced butternut squash

Place all ingredients into sauté pan except spinach and cook on medium heat for 2 minutes. Then add spinach, wilt the spinach for 2 minutes and serve under roasted chicken breast.

1 cup yogurt
½ cup apple grated
¼ cup red onion grated
1 glove garlic grated
Juice and zest from 1 lemon
¼ cup pine nuts
¼ cup raisins
Salt/pepper to taste