September 1, 2014
These tandoori chicken thighs marinate in a mixture of yogurt, lemon juice, fresh ginger, garlic, cumin, turmeric, coriander and cayenne pepper.
I have an entire drawer dedicated to spices.
From nutmeg to oregano, I am stocked and ready for baked sweets and savory meals.
Despite all that variety at my fingertips, I have two go-to spices—cumin and cinnamon.
I know ground spices are supposed to be used within 6 months or they start to lose their potency, but those are the only ones I find I have to replenish on a regular basis.
Wanting to experiment with the overlooked spices in my kitchen, I grilled tandoori chicken thighs.
The chicken marinated for 30 minutes in a mixture of yogurt, lemon juice, fresh ginger, garlic, cumin, turmeric, coriander and cayenne pepper.
The thighs turned a vivid yellow thanks to the turmeric.
I served the chicken along with mixed grilled veggies including zucchini, yellow squash and red peppers.
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