Chicken Tonette
Source of Recipe
Kathleen Daelemans, Cooking thin (food tv network)
List of Ingredients
2 cups plain yogurt
1 tablespoon tomato paste
1/3 cup mint leaves, chopped
1/3 cup cilantro leaves, whole
2 teaspoons minced garlic
1/2 fresh lime, juiced
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces chicken, diced 1" cubes
1 pineapple, cut into 1" pieces
1 large red onion, cut 1" piecesRecipe
In a large bowl combine all ingredients except the chicken, pineapple, and red onion, and mix until evenly combined. Separate the mixture in half, placing one half into a re-sealable bag with the chicken. Marinate this overnight in the refrigerator. Optional: Skewer chicken, onion, and pineapple for presentation. Keep the remainder of the marinade in the refrigerator.
On a non-stick grill pan, over high heat spray a little olive oil to coat the pan. Place the marinated chicken onto the hot pan. Brown the pieces on all sides. To the same pan, add the onions and pineapple. Once the onions have softened remove both the onions and the chicken and reserve. Continue to cook the pineapple until it has caramelized on both sides. Remove to a plate with the chicken and onions.
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