Hot chicken, cool salad

Eating well when you’re a new mom is, I’m finding, a challenge. With my husband back at work a week after our son arrived, I found myself subsisting on cereal and peanut butter and banana sandwiches.

Our son is a bit of a cranky baby. He wants to be held constantly, which makes cooking rather difficult.

But I’m finding that I can manage certain things with him in a Snugli, so long as he isn’t fussing and flailing his little arms about. The oven is off limits, but I can cook on the stove (we have a glass cooktop so no open flame), and I usually cover his legs with an apron to avoid any spatter. It’s a learning curve, but we’ll get it figured out, because he’s so worth it!

So when I did get a chance to do some cooking, I opted for something a little out of the ordinary.  I’m finding it handy to make meals that my husband and I can tag team on. For instance this tandoori spiced chicken. I can do all the prep work and the marinating, then when he comes home, he can do the grilling.

Also this raita-inspired salad can sit in the fridge for hours (it’s actually better that way!).  So by the time my husband fires up the barbecue for the chicken, I can set the table and get the salad out of the fridge and we’re eating like normal people again.

This salad is fresh and cool, a perfect accompaniment to a hot and spicy barbecue!

Raita-inspired salad

3 small carrots

½  English cucumber

2 green onions

1 clove garlic

½  lemon (juice and zest)

2/3 cup yogurt

½ tsp ground mustard seed

1 tsp freshly grated ginger

Salt (to taste)

Chopped fresh cilantro

Cut the carrots and cucumber into batonnets (thick julienne). Slice the onion thinly on a bias. Mince the garlic. Place cucumber, carrots and onion in a large bowl. Combine yogurt, lemon juice and zest, garlic, mustard and ginger together. Season with some salt to taste. Pour over vegetables and mix in. Let sit for several hours. Before serving mix in some chopped fresh cilantro.

Tandoori-spiced chicken

Traditional tandoori uses food colouring for the vibrant red colour commonly associated with tandoori. I prefer a more “natural” look. This marinade can sit overnight for best results. You can use whole chicken quartered or for an easier and economical option buy chicken thighs and drums. Garam Masala is a spice blend that is fragrant and includes many warm spices like cinnamon. Each blend is a little different, so find one that you like.

2 ½ lbs of skinless chicken

1 cup full fat yogurt

Juice of one lime

1 tbsp rice wine vinegar

1 garlic clove minced

1 tsp ground cumin

1 tsp ground turmeric

½ tsp salt

½ tbsp garam masala

A few strands of saffron and a tablespoon of boiling water.

Soak saffron in boiling water, and let sit for a couple of minutes

Blend the yogurt, rice wine vinegar, garlic, cumin, turmeric, salt and  garam masala. Mix in saffron and water.

Make several score marks on pieces of chicken. Pour yogurt mixture over chicken and marinate for several hours, or overnight.

Grill chicken on a barbecue until cooked through (about 30 minutes for bone-in pieces). Serve hot with cool raita-inspired salad.