Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Ingredients

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons ground ginger

2 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon ground cayenne

1 tablespoon ground turmeric

1 tablespoon ground white pepper

1 tablespoon kosher salt

3 (8-ounce) boneless skinless chicken breasts

3 tablespoons vegetable oil

4 pita breads, warmed on the grill

Tomato Jam, recipe follows

Herbed Yogurt, recipe follows

Directions

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

Grilled Tomato Jam:

5 plum tomatoes

1 serrano chile

2 tablespoons vegetable oil, plus more for grilling

Salt and freshly ground pepper

1 small Spanish onion, chopped

3 tablespoons balsamic vinegar

Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

Herbed Yogurt:

1 cup Greek yogurt

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

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Hot Wings with Blue Cheese-Yogurt Sauce

INGREDIENTS

For the Blue Cheese Sauce:

• 1 cup Greek yogurt
• 1/4 cup crumbled blue cheese
• 2 tablespoons finely grated red onion
• 2 tablespoons finely chopped fresh cilantro leaves
• Salt and freshly ground black pepper

For the Hot Wings:

• Peanut oil
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 teaspoons ancho chili powder, plus 2 tablespoons
• 1 teaspoon garlic powder
• 2 pounds chicken wings split at the joint, wing tips removed and discarded
• 1/2 cup red wine vinegar
• 1 to 2 tablespoons pureed chipotle chile in adobo
• 1 tablespoon New Mexico chili powder
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 to 2 tablespoons honey
• 1 stick unsalted butter, quartered
• Finely chopped fresh cilantro leaves, for garnish
• Jicama sticks (instead of celery)

DIRECTIONS

For the Blue Cheese Sauce:

Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Hot Wings:

Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.

Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.

Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.

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