I was gifted a jar of haldi masala. haldi means turmeric, so this blend was turmeric-forward and very spicy! use your favorite curry powder or store-bought masala or you can make your own spice blend!
**Ingredients:**
* 1 pound boneless, skinless chicken thighs * 2 tablespoons neutral oil, divided * 1-2 tablespoons haldi masala (or use curry powder, garam masala, or your favorite masala) * 12 ounces broccoli florets * Half a red onion, sliced into wedges * Salt and pepper
Sauce:
* 5.3 ounces Greek yogurt * 2 tablespoons minced red onion * 1/2 English cucumber, minced * 1 lemon, juiced * 1/2 cup water plus more for thinning it out * Salt
For serving:
* 2 teaspoons extra virgin olive oil * 5 ounces salad greens * 1/2 English cucumber, sliced
**Prepare the chicken:**
1. Preheat oven to 425°F. 2. In a bowl, combine chicken thighs and 1 tablespoon oil. Add half the haldi masala and season all over with salt and pepper. Toss to coat. 3. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add chicken and cook for 5 minutes without moving. 4. Flip and add broccoli and red onion on top. Season with remaining haldi masala and a big pinch of salt. Arrange the skillet so that the chicken is on top of the broccoli. Transfer to the oven for 12-15 minutes until broccoli is tender-crisp and chicken reaches 165°F. Remove from oven and set aside.
**Prepare cucumber sauce:**
1. Make the sauce by whisking yogurt, minced red onion, minced cucumber, lemon juice, and water in a bowl. Season with a big pinch of salt.
**Prepare salad:**
1. Combine salad greens and sliced cucumber in a large bowl. Drizzle with 2 teaspoons of extra virgin olive oil. Season with salt and toss to coat. Set aside.
**To serve:**
1. Slice the chicken thighs. Divide salad greens between bowls. Pile the chicken and broccoli on top and drizzle with yogurt sauce. Serve with lemon on the side. Enjoy!
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I was gifted a jar of haldi masala. haldi means turmeric, so this blend was turmeric-forward and very spicy! use your favorite curry powder or store-bought masala or you can make your own spice blend!
**Ingredients:**
* 1 pound boneless, skinless chicken thighs
* 2 tablespoons neutral oil, divided
* 1-2 tablespoons haldi masala (or use curry powder, garam masala, or your favorite masala)
* 12 ounces broccoli florets
* Half a red onion, sliced into wedges
* Salt and pepper
Sauce:
* 5.3 ounces Greek yogurt
* 2 tablespoons minced red onion
* 1/2 English cucumber, minced
* 1 lemon, juiced
* 1/2 cup water plus more for thinning it out
* Salt
For serving:
* 2 teaspoons extra virgin olive oil
* 5 ounces salad greens
* 1/2 English cucumber, sliced
**Prepare the chicken:**
1. Preheat oven to 425°F.
2. In a bowl, combine chicken thighs and 1 tablespoon oil. Add half the haldi masala and season all over with salt and pepper. Toss to coat.
3. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add chicken and cook for 5 minutes without moving.
4. Flip and add broccoli and red onion on top. Season with remaining haldi masala and a big pinch of salt. Arrange the skillet so that the chicken is on top of the broccoli. Transfer to the oven for 12-15 minutes until broccoli is tender-crisp and chicken reaches 165°F. Remove from oven and set aside.
**Prepare cucumber sauce:**
1. Make the sauce by whisking yogurt, minced red onion, minced cucumber, lemon juice, and water in a bowl. Season with a big pinch of salt.
**Prepare salad:**
1. Combine salad greens and sliced cucumber in a large bowl. Drizzle with 2 teaspoons of extra virgin olive oil. Season with salt and toss to coat. Set aside.
**To serve:**
1. Slice the chicken thighs. Divide salad greens between bowls. Pile the chicken and broccoli on top and drizzle with yogurt sauce. Serve with lemon on the side. Enjoy!