Chicken Yakitori

Directions for: Tandoori Chicken Soup with Wild Rice and Lime Raita

Ingredients

Tandoori Chicken

1 whole chicken

2 cups (500 mL) yogurt

3 Tbsp (45 mL) Shan Tandoori Masala

Chicken Stock

leftover chicken bones

2 large carrots, cut in large chunks

4 ribs celery, cut in large chunks

2 medium onions, cut in large chunks

Soup

2 Tbsp (30 mL) oilve oil

1 carrot, cut in small dice

1 rib celery, cut in small dice

1 medium onion, cut in small dice

cooked tandoori chicken

6 cups (1.5 L) chicken stock

cup (125 mL) cooked wild rice

Shan Tandoori Masala to taste

salt and pepper to taste

Lime Raita

cup (125 mL) yogurt

zest and juice of 2 limes (about 1/4 cup (50 mL) juice)

fresh cilantro leaves

Directions

Tandoori Chicken

1. Debone chicken, saving bones for stock. In bowl, mix together yogurt and tandoori spice. Add chicken; let chicken marinate, covered and refrigerated, overnight.

2. Roast chicken in 350F (180C) oven for about 30 to 45 minutes, until instant-read thermometer inserted in several places reads 180F (82C). Let cool; cut into small cubes.

Chicken Stock

1. While chicken is marinating, make stock by boiling together reserved chicken bones, carrot, celery, onion and 32 cups (8 L) water (This will take about 4 to 6 hours.)

Soup

1. In skillet, heat oil; saut carrot, celery and onion until onion is translucent. Stir in chicken. Pour in chicken stock; bring to a boil. Reduce heat; simmer for 15 to 20 minutes. Stir in rice, cook until warm through. Sprinkle in tandoori spice, salt and pepper to taste.

Lime Raita

1. Mix together yogurt, lime zest and lime juice. Drizzle over each serving; top with cilantro leaf.

See more: Soup, Chicken, Comfort Food, Great Canadian Cookbook, GCC Chicken, GCC soup, GCC soup cook-off