LCBO Food & Drink Summer 2019

with salt. Close lid and grill for 25 to 30 min- utes or until a meat thermometer inserted in the thickest part of chicken (not touching bone) reads 165°F (74°C) or juices run clear when chicken is pierced for thighs, or breasts are no longer pink inside. 8 Oil hot side of grill. Move chicken to hot side and grill, turning once, for 2 to 3 minutes per side, until browned. Transfer to a large dish and let stand for 5 minutes before serving. 9 Reserve 6 pieces for Chicken Summer Vegetable Curry (recipe follows) and 6 pieces for Tandoori Chicken Avocado Wraps (recipe next page) or Quick Ideas (page 85). Reserve about half of the raita for curry, if desired. 10 Serve hot tandoori chicken with raita and garnished with fresh cilantro leaves. 11 Let le over chicken cool, then refrigerate in an airtight container for up to 3 days. Store raita in a separate container for up to 1 day. Serves 4 with leftovers for 2 recipes WHAT TO SERVE The yeast strains used in fermenting a wheat beer impart spicy banana and clove notes that are refreshing and complementary to a spicy tandoori dish. Wheat beer’s light body, appeal- ing bitterness and citrusy flavour combine to

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If you don’t have any le over raita, stir some chopped fresh cilantro into plain yogurt to dollop on top—it provides another perfect finishing touch. 2 tbsp (30 mL) canola oil 1 onion, thinly sliced 1 tbsp (15 mL) minced ginger 2 cloves garlic, minced 1 tbsp (15 mL) curry powder Salt and freshly ground pepper 1 small eggplant, cut into small chunks 2 zucchini, cut into small chunks 3 tomatoes, chopped 1 cup (250 mL) water or coconut milk 4 oz (115 g) green beans, chopped 6 pieces le over Big-Batch Tandoori Chicken, torn into chunks Sriracha (optional) Naan and/or hot cooked rice Le over Raita 1 Heat oil in a large, deep skillet over medium heat. Add onion and cook, stirring, for about 5 minutes or until softened and just starting

to lightly brown. Add ginger, garlic, curry powder, 1 tsp (5 mL) salt and pepper to taste. Cook, stirring, for 2 minutes or until fragrant. 2 Add eggplant and zucchini. Cook, stirring o en, for about 5 minutes or until liquid is released and vegetables start to brown (add a splash of the water if the pan gets too dry). Add tomatoes and cook, stirring o en, for about 5 minutes or until juices are released. Stir in water (or coconut milk) and bring to a boil, scraping up any brown bits stuck to pan. 3 Stir in green beans and chicken, cover, and reduce heat to a simmer. Simmer for about 5 minutes or until beans are tender-crisp and chicken is hot. Season to taste with salt and Sriracha. 4 Meanwhile, warm naan on a grill or in the oven, if desired. 5 Serve hot curry over rice, if desired, with naan on the side and with raita dolloped on top.

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CHICKEN SUMMER VEGETABLE CURRY Fresh summer veggies and le over Big-Batch Tandoori Chicken; it ony takes a quick sauté and you’ll have a scrumptious one-pan curry for dinner. A bed of rice adds he . If you like a richer, saucy curry use the coconut milk, but good ol’ water works well, too. For a mild red curry, you can substitute 2 tbsp (30 mL) tandoori curry paste for the curry powder.

Serves 4

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FOOD & DRINK SUMMER 2019