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From December/January 2015 issue
By Melissa Joulwan – meljoulwan.com

Serves 4–6 / Prep 25 min / Marinate 2 hrs or overnight / Chicken -Cook 30 min Pineapple Rice 25 min

For the Tandoori Chicken:


  • 1/2 cup canned coconut milk
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1/2 TBSP salt
  • 1/2 TBSP ground coriander
  • 1 tsp powdered ginger
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp ground cloves
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cardamom
  • 2 lb boneless, skinless chicken thighs or breasts

For Mint Chutney:

  • 2 cups loosely packed fresh mint leaves
  • 1/2 fresh jalapeño
  • 1/4 cup fresh parsley leaves
  • 1/4 small white onion
  • Zest of 1 fresh lime
  • 1 TBSP fresh lime juice
  • 1 tsp grated fresh ginger
  • 1/4 tsp salt

For the Oven Roasted Pineapple Rice:

  • 1 head fresh cauliflower
  • 1/2 cup canned pineapple chunks (sugar free, packed in juice)
  • 3 scallions, thinly sliced
  • 1/4 cup sliced almonds
  • 1/4 cup raisins
  • 2 TBSP coconut oil
  • 1 tsp curry powder
  • 1 tsp salt
  • 1–2 TBSP ghee, melted


  1. In a large bowl, mix everything except the chicken.
  2. Place the chicken in a large food storage bag and pour in the marinade. Seal and squish around so the chicken is coated.
  3. Marinate in the refrigerator for a minimum of 2 hours or up to overnight.
  4. To roast in the oven:
  5. Preheat the oven to 425ºF.
  6. Cover a large baking sheet with aluminum foil and place a wire rack on top.
  7. Arrange the chicken in a single layer on the wire rack and roast for 20–30 minutes until starting to brown and cooked through.

To broil:

  1. Preheat the broiler.
  2. Place the chicken on a broiler pan and broil, about 5–6 minutes per side, until starting to brown and cooked through.

To grill:

  1. Preheat the grill on high with the lid closed until very hot, about 10–15 minutes.
  2. Grill the chicken, with the lid closed, for 5–6 minutes per side, until starting to brown and cooked through.

For the Chutney:

  1. Combine all of the ingredients in the bowl of a food processor and purée until smooth.

For the Oven Roasted Pineapple Rice:

  1. Break the cauliflower into florets, removing the stems.
  2. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 to 15 pulses.
  3. Cut the pineapple chunks in half.
  4. In a very large bowl, mix the riced cauliflower, pineapple chunks, scallions, almonds and raisins. In a small bowl, place the coconut oil, curry powder and salt.
  5. Microwave until the oil is melted, about 20 seconds, mix, and pour the oil over the cauliflower. Toss with a rubber spatula until the veggies are coated in the seasonings.
  6. Spread the rice evenly on two large, rimmed baking sheets.
  7. Roast for 15 minutes, then stir the veggies, spread flat again and return to the oven for 10 minutes.
  8. Pour the melted ghee over the rice and stir to coat.