Chinese Five-Spice Tandoori Chicken
A spicy and easy-to-make dinner which marries Chinese five-spice with traditional Tandoori
Calories per serving: 461kcal
Ingredients
- 6 chicken thighs, or legs
- 1 ½ cup Plain Yogurt, not a sour one
- 2 tablespoons *curry powder
- 1 tablespoon five-spice powder
- ½ teaspoon hot sauce
- 1 teaspoon dried cilantro leaves
- 1 teaspoon *dried red onion
Herbed Rice
- 1 cup Rice, Converted preferred
- 1 teaspoon cilantro leaves, dried
- 1 teaspoon red onion, dried
- 2 cups water
- 1 teaspoon *Beef Base
- 1 teaspoon unsalted butter, important
Instructions
- Mise en place
- Remove the cooking well and preheat the Nesco to 450 °F (232 °C). If you are using an outdoor grill, this would be the time you would get heat the grill.
- Pat the chicken pieces dry. If you are using chicken legs, you will want to score them. Put the rack into the cooking well.
- Mix the spices with the yogurt and let that stand for about 5 minutes so the flavors meld.
- Dip each piece of chicken in the sauce and ensure it is well coated.
- Let the pieces marinate in the refrigerator while the Nesco is heating up, about 20 to 30 minutes.
- Put the chicken pieces in the NESCO’s cooking well on the rack, then put the cooking well into the Nesco oven itself.
- Cook until the chicken is done and slightly browned about 40 minutes.
- If you use an air fryer with a rotisserie basket, put the chicken in the basket; otherwise, put the chicken on a rack, set it at 380 °F, and cook it for 20-25 minutes.
- For the outdoor grill, use indirect heat and cook the chicken for 20-25 minutes.
- Use an instant-read thermometer to check for doneness. The chicken is done when it reaches 160 °F (71 °C)
Herbed Rice
- Put the rice and dry spices in a bowl and set aside. Put the water into a 1-quart pan, add the beef base and butter, and bring it almost to a boil.
- Stir and add the rice, then reduce the heat and simmer, covered for about 20 minutes or until the water is all absorbed.
Scan for full nutrition info and step-by-step photos.
