The holidays are over. I ate. A lot.
Pie, cake, tarts, pasta.
It was amazing. And now it’s time to detox. But I still want warm and yummy comfort food, I’m not ready for cold vegetables and health food yet.
This awkward week, between Christmas and New Years, when the world is still in transition, I am using to step down from holiday excess and transition into my New Years Healthy Eating. This week will be yummy, warm and comforting. Less sugar and fat than last week, but still more that I will allow myself next week.
Sort of a Nicotine Patch for fat and sugar.
This is the perfect recipe for that. It takes some time over all, but your active time is pretty short.
Its impressive, full of flavor, east to make, inexpensive, and low on calories. Plus the leftovers make great sandwiches.
This is also a great recipe for a get together, keep it in mind for your next diner party.
To get caught up on the step by step How To of roasting a chicken (if you have never done it), check out my How To Roast A Chicken post.
Tandoori Roast Chicken
1/2 cup sweet smoked paprika (not bittersweet. Can use a combination of sweet and smoked)
2 tbs corriander
1 tbs kosher or sea salt
1 tbs fresh ground black pepper
1 tbs sugar
1 tbs ginger
1 tbs turmeric
1 tsp cayenne
2 cups plain, non-fat yogurt
4.5 lb whole roasting chicken, thawed, insides pouches removed
1 large oven bag (does not need to be turkey sized)
4-6 cups of water
In a large bowl, combine the first 8 ingredients, stir with a fork until well combined. Add the yogurt and stir again until completed combined. Add the thawed chicken to the oven bag and pour the yogurt over top.
Move the bag around with your hands until the chicken is coated. Tie the top of the bag, making sure to remove as much air as possible.
Place in the refridgerator and chill for 4 hours.
Preheat oven to 425.
Remove chicken from oven bag and place on a roasting rack inside a roasting pan. Brush the entire chicken with a pastry brush to evenly distribute the marinade, making sure the entire bird is well coated.
Pour warm water into the bottom of the pan (avoiding the chicken) until about 2 inches of water is standing at the bottom. Make sure the water does not touch the chicken.
Bake at 425 for about 1 1/2 hours, or until the internal temp reaches 165 degrees. Cover with aluminum foil if the chicken starts to blacken. Allow to rest before carving.