Putting Off: Easy Tandoori Chicken

Have you ever had something lingering on your to-do list, for weeks? months? years?



I feel this way about a lot things that just sit in my "inbox" of life. To name a few:
Get a new license with my new name from the DMV (so I can subsequently get everything else with my new name on it)
Renew subscriptions
Learn how to use bleach to whiten my whites in the wash, really...no idea
Toss that plant out front away because it has been dead for a while...literally walk right by it everyday
Clean my car
Hang out with friends who have been and will continue to be neglected by a busy a work schedule for the next few months

Zach left early this morning because he had to get an oil change. He said he had been putting it off and just needed to get it done. That is something that took me by surprise. Why can't I just get something done? Well, I am doing just that by blogging this morning since blogging is forever on my to do list because I can never seem to do enough of it.

It just so happens this meal I prepared last Sunday night has been on my mind for far too long. This one goes back to early December when I went to North Carolina for a wonderful girls' weekend with Amanda and Becky. We galavanted around Chapel Hill, where Dr. Becky is doing her residency. We had such a good time taking in the adorable "small town" (and that is me comparing it in size to LA) and the cool woods behind Becky's oh-so North Carolina apartment. We even saw what was left of Occupy Chapel Hill:



We just had the best time sitting in Becky's living room with Mate-the-perfect-dog-and-inspiration-for-me-ever-wanting-a-dog-in-the-first-place talking for hours. I am pretty sure that is what the three of us did for the better part of the first day we arrived. It was like we picked up right where we left off. Do you have friends like that? It is something really special when you can feel the same way with friends as you would with your family.



We did another thing girls love to do when they get together: shop. We ended up at World Market at one point where I picked up some tandori chicken rub/marinade. I thought it would inspire me to get back to the kitchen right when I got back to LA.



Well, here we are 3 months later. I would like to dedicate this meal to that fabulous girls' weekend...and my stomach....and Zach's stomach.

Tandoori Chicken with Curry Couscous and sauteed veggies.

For Chicken:
2 lb chicken thigh filets (you can get breasts or bone in thighs...really anything you want)
2 cups plain greek yogurt (do not use the low fat or fat free kind)
juice from one lemon - fresh!
tandori chicken powder rub/marinade (this was from World Market, but they have a selection of other brands in the ethnic food section in the grocery store)
1 finely chopped onion

For Couscous:
1 box instant couscous (ready in 5 minutes)
1/2 tsp curry powder
1/4 C almond slivers

For Sauteed Veggies:
1 tbs olive oil
mixed veggies, any kind you like...I used green beans, mushrooms and red onion
sea salt (I had some curry lime sea salt which worked well
slivered almonds

Place chicken in a resealable plastic bag and squeeze lemon all over it. Throw the lemon rinds in the bag too.
Mix the yogurt, onions and the tandoori spice powder together in a bowl and add to the bag with the chicken. Make sure the chicken s coated and let marinate in the fridge for about 2-4 hours
Remove chicken from fridge about 15 minutes before you are ready to bake it.
Set oven to 475 deg F.
Place marinated chicken and all the contents of the bag in a baking dish and place it in the oven for 25-35 minutes (depending on the cut of the chicken you use --- jus check it after 25 minutes.

Make the couscous as directed on the box. Once it has absorbed the water and is ready, add the curry powder and almonds and mix in thoroughly.

Sautee the veggies in a pan with the oil until just tender, adding the salt and almonds during the last 4-5 minutes so the almonds become toasted.

Pile it all up starting with the couscous on the bottom, then the veggies and then the chicken. Use the sauce from the chicken to pour over the plate as well.