One Year: Arugula with Roasted (Fruit and) Vegetables
Two Years: Trottole with Olive Pistou
Three Years: Pimenton Roasted Oven Fries
Garam Masala Pulled Chicken Tacos with Cucumber Raita
Makes 10-12 tacos
NOTE: You will need a slow-cooker for this recipe.
Pulled Chicken:
2 boneless skinless chicken breasts
1 red bell pepper, diced
1/2 cup red onion, diced
sea salt and freshly ground black pepper
1 tbsp garam masala
2 tsp paprika
1 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cayenne
1/4 tsp ground cardamom
pinch of chili flakes, plus more for serving
1 inch fresh ginger, peeled and grated
2 cups vegetable stock
Cucumber Raita:
1 1/2 cups plain greek yogurt
1/2 cup cucumber, diced
2 scallions, light green and white parts only, thinly sliced
1 clove garlic, minced (optional)
zest of one lime
juice of one lime
sea salt, to taste
paprika, to serve
To serve: masa tortillas, diced tomatoes, grated jack cheese, chili flakes, lime wedges, cilantro, avocado slices
Chicken:
Combine chicken breasts, bell pepper, onion, spices, ginger, and vegetable stock in slow cooker. Set heat to low and allow to cook for 2 hours and thirty minutes. Once cooked, use two forks to gently pull apart and shred the meat. Season to taste with chili flakes and sea salt. To store, transfer to an airtight container (with juices) and refrigerate. Chicken will last up to three days.
Raita:
In a small bowl, whisk together yogurt, cucumber, scallions, garlic (optional), lime zest and juice, and sea salt. Sprinkle with paprika before serving.
To serve: In a small saucepan, warm tortillas on low heat. Use a slotted spoon to distribute chicken evenly in the middle of the tortilla. Dollop with raita. Sprinkle with any other assortment of toppings listed. Serve.
[…] Garam Masala Pulled Chicken Tacos with Cucumber Raita […]
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Oh wow this sounds SO good! 💗💗
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This sounds luscious Kelsey! Spicy, cool. (People who are not into Indian tacos can just use naan!) It sounds perfect to me! thanks!
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Thank you, Rhonda! I have to say, I loved every part of this recipe. It filled my apartment with an amazing, spicy aroma as I cooked it, and it turned out to be just as delicious as I had anticipated! Great thinking in terms of adding naan–I’m sure that with a little cream and some rice, this would transition wonderfully to a completely different dish. 🙂
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Oh, gosh, you’re making me hungry Kelsey! And i know what you mean about the luxury of lovely smells while things are cooking. Hope all’s well with you…
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Aw, thank you! Same to you!! 😊
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[…] The last time I ate this, it was cold outside sometimes, but not always. The trees loomed like large, criss crossing labyrinths, intentionally marking the foreign city that surrounded. I remember pulling a chair up to to my window, the thing that separated me from those trees. On it, I set up a cutting board, my grandmother’s crystal, and a scarf I received several years ago to photograph this granola. This is how I capture what I cook sometimes: in weird positions, on unexpected surfaces, without anyone else’s knowledge. The thing a lot of people don’t know about food blogging is, it can be a learned art. I’m still learning. I’m always learning. The dishes you see aren’t always hot. The ice cream may have purposely melted in the space nearby. The recipe was probably plated when it wasn’t mealtime because sometimes, the lighting is superior at 10:30 in the morning. […]
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[…] I put bacon streusel on pie (recipe to come); I put tahini in chocolate chip cookies; I put garam masala in tacos; I put smoked almonds in crinkle cookies; I put dates on grilled […]
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Looks amazing!
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[…] Year: Garam Masala Pulled Chicken Tacos with Cucumber Raita Two Years: Kefir with Maple Macerated Raspberries and Cinnamon Three Years: Trottole with Olive […]
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