Tandoori Chicken "Clay Pot"

By Hester

Ingredients

• 1 tsp. canola oil
• 1 TBL curry powder
• 1 TBL paprika, divided
• 1 tsp. salt, divided
• 3/4 cup plain low-fat yogurt
• 2 TBL. Fresh lemon juice
• 1 TBL chopped peeled fresh ginger
• 1 medium onion, quartered
• 1 large garlic clove, peeled
• 8 chicken thighs (about 2 1/4 lbs.) skinned
• 3 peeled baking potatoes, cut into 1/4 “ thick slices
• 1 cup sliced peeled Granny Smith apple (about 8 oz)
• 2 TBL chopped fresh cilantro
• 2 TBL. Sliced almonds, toasted
• 2 TBL golden raisins

Details

Servings 4
Adapted from romertopfdirect.com

Preparation

Step 1

Heat oil in a nonstick skillet over medium heat, add curry powder, cook 1 minute. Place currey mixture, 1 ½ tsp. paprika, ½ tsp salt, yogurt, lemon juice, ginger, onion, and garlic in food processor and process until smooth. Place chicken in large zip-top bag and add curry mixture. Seal and marinate in refrigerator for 24 hours.

Remove chicken from bag, reserving marinade. Place marinade in a large bowl, add ½ tsp. salt, potatoes and apple and mix well. Arrange potato mixture in a single layer in the Romertopf, top with chicken thighs and sprinkle with remaining 1 ½ tsp. paprika. Place lid on pot, set in baker in oven and set oven temperature to 450 degrees Fahrenheit. Bake 1 hour. Serve with cilantro, almonds and raisins.