Main Dishes

Cumin-Spiced Sheet Pan Chicken & Pineapples with Coriander Yoghurt

44

In the 12th century, Northern India was invaded by the Mughals which were the Muslim Persian tribes. They were headed by the emperor Babur and brought their own culinary traditions and largely shaped the cuisine of the North-India Punjabi region. Mughlai cuisine typically used spices such as cumin, coriander, saffron, cardamom, cinnamon and nutmeg, and when combined with the butter, or fermented milk-based gravies, made for milder tasting dishes. Along with the spices and dishes, the Mughals also introduced the Indians to the tandoor, a cylindrical clay oven where meat was baked and smoked over coals which spread appetizing aromas throughout the streets and market places.

Here we present our version of a traditional North Indian smoky tandoori chicken dish where we've also added some nutritionally beneficial ingredients like pineapples and coconut oil instead of the traditional cholesterol-rich butter. Additionally, a study in 2014 found that regular consumption of pineapples could enhance immunity in children by decreasing the incidence of viral and bacterial infections. The yoghurt contains small amounts of lactose and lactic acid which will make the chicken meat more tender and easy to digest. At the same time the spices add a fine flavour and promote digestion by enhancing the secretion of stomach juices.

Baked or roasted yoghurt-spiced chicken dishes, like tandoori chicken or chicken tikka, are now popular staples not only in Northern India but across the countries where the Indians immigrated en masse over the past century. So join the revolution and spice up your life!

4
500 g. chicken breast fillets, cut into 2 chunks
30 ml coconut oil
100 g. red bell peppers
20 g. green chillis, deseeded and cut into thin strips
300 g. pineapples, cut into chunks
1 tsp. cumin powder
1 tsp. turmeric powder
½ tsp black pepper
1 tsp. salt
100 g. plain yoghurt
7 g. chopped coriander
  1. Whisk yoghurt and coriander in a bowl. Set aside.
  2. Toss all remaining ingredients in a bowl and leave to marinate in the chiller for at least 2 hours.
  3. Preheat oven to...
    See the full directions on my site
Nutritions

Calories
296

Sodium
677mg
28% DV

Fat
17g
26% DV

Protein
27g
54% DV

Carbs
4g
1% DV

Fiber
2g
8% DV

An overnight Sausage Breakfast Casserole is the best make-ahead dish for a special holiday morning or a lazy Sunday brunch. Loaded with eggs, sausage, cheese and bread, you get a delicious and satisfying meal in one pan -- and the entire recipe can be assembled the night before. Here's to sleeping in, hot mugs of coffee, and hearty, down-home comfort food to start your day!

1 lb. bulk pork sausage
1/2 c diced onion
12 large slices white sandwich bread
8 oz cheddar cheese ( grated )
10 eggs
3 c whole milk
1/2 t dry mustard
1 t kosher salt
1/4 t pepper
10-12
  • Brown the sausage and onion in a large skillet over medium-high heat until the meat is no longer pink (about 7 minutes); drain.
  • Grease a deep 13 x 9-inch baking dish. Arrange bread cubes in...
    See the full directions on my site
Nutritions

Calories
431

Sodium
2140mg
89% DV

Fat
25g
39% DV

Protein
32g
65% DV

Carbs
10g
3% DV

Fiber
3g
12% DV

Pecan Pie

243

Impress your guests with this perfect Southern Pecan Pie. With eight easy ingredients and only ten minutes prep time you too can cook like a chef.

1 unbaked or frozen pie crust
2 1/2 cups pecans coarsely chopped
3 large eggs
1 cup light or dark corn syrup
3/4 cup packed light or dark brown sugar
3 tablespoons melted butter (slightly cooled)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
8
Nutritions

Calories
605

Sodium
576mg
24% DV

Fat
63g
97% DV

Protein
1g
3% DV

Carbs
0.5g
0% DV

Fiber
1g
4% DV
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