I was so excited to start sharing my recipes with our new New Delhi spices!
I admit that this one has a very special place in my heart, because it reminds me of wonderful memories of my trip to India, which had such a profound impact on me, and which I am recounting. here . The Indian spices found in the public markets in India are all full of flavors, complex and fragrant, and New Delhi spices were created to reflect this.
As soon as you add them to a dish, the flavors completely explode in your mouth! No need to rack your brains to create a tasty dish that will please your whole family! My children constantly ask me for my chicken in a naan bread sandwich! It's a perfect meal for busy evenings back from school, as the spatchcocked chicken cooks faster, but also delicious as a lunch for your children.
Servings: 6
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients :
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1 whole chicken prepared as a toad
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New Delhi Dry Marinade
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½ pound butter
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½ cup of Black Swan Original Sauce
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200 mL of coconut milk
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1 pack of Nabulsi cheese Bedouin cheeses
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1 cup spinach
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Naan breads
Steps:
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Cook the chicken in indirect cooking at 400°F for 35-40 min.
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When the internal temperature of the chicken indicates 150°F, reduce the temperature of the BBQ to 350°F until the internal temperature of the chicken reaches 170°F.
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Bone the chicken and place in a BBQ bowl.
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Add the butter, the Black Swan Original sauce and 100 mL of coconut milk.
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Return to heat to allow flavors to blend.
Accompaniement :
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Boil the spinach in 100 mL of coconut milk.
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When it boils, add the grilled Nabulsi cheese.
We add everything on the naan bread, then we can eat it "taco" style.
For the more adventurous, I share with you my recipe for homemade keto naan bread!
Keto Naan Breads:
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1 t. coconut flour
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2 tablespoons psyllium powder
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2.table of baking powder
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1 teaspoon of salt
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2 cups boiling water
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1 cup of California dry marinade
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½ teaspoon of New Delhi dry marinade
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Animal fat for cooking
Mix the dry ingredients in a bowl and add the water.
Then mix well.
Let stand for about 5 minutes to allow the dough to rise. If the dough is too thick, add water as needed.
Divide and make small balls of dough.
Flatten the dough into a pancake.
Cook in animal fat if using a frying pan or griddle, or stick directly to the walls of the All-in-One in tandoor oven mode.
