Spice-Crusted Chicken Breasts with Lemon-Cucumber Raita

Name: Spice-Crusted Chicken Breasts with Lemon-Cucumber Raita
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 kilograms boneless chicken breast halves, with skin; 0 teaspoons cayenne pepper; 3 Tbsps coriander seeds; 1 seedless cucumber, unpeeled and coarsely shredded; 3 Tbsps cumin seeds; 3 Tbsps fennel seeds; 1 garlic clove, minced; 1 Tbsp finely grated lemon zest; 59 milliliters extra-virgin olive oil; 6 servings Salt and freshly ground pepper; 296 milliliters plain whole milk yogurt

The recipe Spice-Crusted Chicken Breasts with Lemon-Cucumber Raita could satisfy your Indian craving in approximately 40 minutes. For $2.94 per serving, you get a main course that serves 6. One serving contains 331 calories, 40g of protein, and 15g of fat. It is a good option if you're following a gluten free and primal diet. A mixture of garlic clove, fennel seeds, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes.

Ingredients you will need

Fennel Seeds

Coriander

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.

Ingredients you will need

Seeds

Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels.

Ingredients you will need

Cucumber

Spread

Equipment you will use

Paper Towels

Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Zest

Cucumber

Ground Cayenne Pepper

Garlic

Yogurt

Raita

Equipment you will use

Bowl

Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Sprinkle the remaining spice mixture all over the breasts.

Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each.

Ingredients you will need

Olive Oil

Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes.

Equipment you will use

Frying Pan

Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Serve the chicken warm, with the raita.

Ingredients you will need

Whole Chicken

Raita

Equipment

Ingredients

Servings:

1kilograms

boneless chicken breast halves, with skin 0teaspoons

cayenne pepper 3Tbsps

coriander seeds 1

seedless cucumber, unpeeled and coarsely shredded 3Tbsps

cumin seeds 3Tbsps

fennel seeds 1

garlic clove, minced 1Tbsp

finely grated lemon zest 59milliliters

extra-virgin olive oil 6servings

Salt and freshly ground pepper 296milliliters

plain whole milk yogurt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Indaba Chenin Blanc. Reviewers quite like it with a 4 out of 5 star rating and a price of about 12 dollars per bottle.