During the many decades of her career, Barbara Kafka has worked hard to bring to home cooks recipes that are delicious, approachable and ahead of the culinary curve.
This time she has tackled gluten- and lactose-free cooking, drawing on a wide vocabulary of ingredients and techniques to create richly flavoured dishes that seem lacking in nothing.
This fragrant tandoori chicken hits the mark in both authenticity and dietary restrictions. Make an extra portion of the sauce to use on salmon, which takes to it especially well.
Tandoori Chicken Breasts
Start to finish: 1 hour 10 minutes (15 minutes active)
22 ml (1 1/2 tbsp) safflower oil, divided
1 medium yellow onion, cut into 5-mm (1/4-inch) dice (375 ml/1 1/2 cups)
3 cloves garlic, thinly sliced
2 ml (1/2 tsp) ground cardamom
2 ml (1/2 tsp) cayenne pepper
1.5 ml (1/3 tsp) turmeric
1 ml (1/4 tsp) ground cumin
1 ml (1/4 tsp) ground mace
0.5 ml (1/8 tsp) dry mustard
0.5 ml (1/8 tsp) cinnamon
0.5 ml (1/8 tsp) nutmeg
0.5 ml (1/8 tsp) ground black pepper
5 ml (1 tsp) kosher salt
7 ml (1 1/2 tsp) lime juice
22 ml (1 1/2 tbsp) coconut milk
4 boneless, skinless chicken breasts (255 to 285 g/9 to 10 oz each)
In a large saute pan over medium, heat 15 ml (1 tbsp) of the oil. When the oil shimmers, reduce heat to low and add onion, garlic, cardamom, cayenne, turmeric, cumin, mace, mustard, cinnamon, nutmeg, pepper and salt. Cook until onion begins to turn translucent, about 10 minutes, stirring occasionally.
Transfer contents of pan, scraping with a silicon spatula, to a blender. Add lime juice and coconut milk. Blend well, about 1 minute.
Coat both sides of each chicken breast with spice mixture. Place chicken breasts flat on a plate, cover with plastic wrap, then refrigerate for 30 minutes.
Heat broiler with a rack set in the middle of the oven.
Use remaining 7 ml (1/2 tbsp) of oil to lightly coat a 25-by-20-cm (10-by-8-inch) baking or roasting pan. Place chicken breasts in an even layer in pan. Broil for 10 minutes, then turn chicken pieces over. Broil for 8 to 10 minutes longer. Remove from oven and serve immediately.
Makes 4 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 360 calories; 90 calories from fat (26 per cent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 150 mg cholesterol; 4 g carbohydrate; 60 g protein; 1 g fibre; 650 mg sodium.
Source: "The Intolerant Gourmet" by Barbara Kafka (Artisan, 2011).