I just received and have an opportunity to review a gluten-free Indian inspired cookbook. Included in this cookbook are more than 100 step-by-step recipes, a helpful FAQ on gluten-free foods, and a guide to Indian ingredients. Each recipe is accompanied by nutritional analysis and a full-color photo.
Today I decided to try the spice-rubbed oven-roasted chicken. I have to say, the recipe was really easy to follow and actually went quickly from measuring to rubbing the chicken down with the paste about 20 minutes, popped it into the fridge to marinate for another 20-30 minutes, so I got the kitchen cleaned up in the meantime. Once the oven warmed up, chicken went in for 25 minutes. Unfortunately, my son was loaded with homework today and needed mama’s help so I had to whip up some quick sides, therefore I made a quick salad and some brown rice. The aroma of spices coming from the oven was wonderful. I served the family and patiently waited for a response… to my surprise they loved it. We are not accustomed to eating Indian food, so that’s why I was a little nervous. My husband cleared off his first plate and asked for a second helping. I eventually finally dipped into my plate and though definitely not what we are used to with all the different spices, but it was very delicious and filling. I am excited to try all the recipes in the book, as it looks very mouth watering. It will be nice changing up our daily meals with something new and flavorful. It’s amazing how different countries have a variety of spices used for daily meals and we look forward to bringing a little bit of India home for dinner. Here’s one of the recipes:
Spice-Rubbed Oven-Roasted Chicken
- 5 skinless chicken thighs about 1 1/2 pounds
- SPICE PASTE
- 1/4 cup yellow or green split peas
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 2 whole dried red chili peppers more or less to taste
- 2 teaspoons whole coriander seeds
- 1/2 teaspoon salt more or less to taste
- 1/2 teaspoon turmeric
- 2 teaspoons finely minced garlic
- 1/4 cup oil
- Wipe chicken with a damp paper towel and set aside.
- Place split peas, peppercorns, cumin seeds, red chili peppers, and coriander seeds in a small, heavy skillet over medium-high heat. Toast, stirring constantly, about 2 to 5 minutes, until the spices start to look toasted and emit a wonderful aroma. Immediately place spices in a shallow bowl and let cool for 5 minutes.
- Put cooled spices in a spice/coffee grinder and grind until coarse. Place spice mixture in a bowl, add salt, turmeric, garlic, and oil; stir to form a past.
- Rub chicken with spice paste. Cover and refrigerate for 20 to 30 minutes. Preheat oven to 350F.
- Arrange chicken on foil-covered baking pan. Roast about 25 minutes until chicken is tender and internal temperature has reached 165F.
Needless to say, we are fans of the Indian Inspired Gluten Free Cooking Cookbook!