Elegant Indian inspired Thanksgiving Menu

I'm not a big Turkey fan, something to do with an unpleasant aftertaste everytime I eat it. Hence I normally cook Chicken instead of Turkey during Thanksgiving.This time I'm inspired to give it an exotic Indian touch,something I haven't done before.


Yet I don't want to spend the entire day cooking in the kitchen, instead enjoy the Holidays with my family outside the kitchen as well.That said, food still has to be top-notch.So I came up with idea of  keeping it simple yet elegant at the same time, sort of "East meets West". I am making Indian style Spicy Couscous with Cranberries,Raisins and Slivered Almonds served with Indian Spiced Roast Chicken.

Sounds tempting?Wait till you try it.The combination of sweet with the spicy gets your tastebuds dancing.The Roast Chicken transports you into the Indian heartland with its aroma and a piquant taste that makes it irresistible.


You don't have to wait for Thanksgiving to make these dishes. You can make them any time of the year.You can serve the chicken as an appetizer for a gathering with some chutney, or you can use it on a bed of rice with salad as your weekday or weekend meal.


If you are  a vegetarian you can enjoy this delicious Indian style couscous on its own or with a salad on the side.The possibilities are endless, so go ahead and give it a try!


Spicy Couscous with Sweet Cranberries,Raisins and Slivered Almonds
Print this Recipe


Ingredients:


Couscous- 2 cups
Water- 2 cups
Oil-2 tbsp
1 medium Onion- chopped finely
3 Green Chillies(Jalapenos)-chopped finely
Black Mustard seeds-1 tsp
Curry Leaves(available in Indian stores)- 3
Sweetened Cranberries- 1 cup
Raisins-1/4 cup
Slivered Almonds- for garnish
Salt-to taste


Process:


Boil 2 cups of water with some salt.Once it starts boiling add 2 cups of couscous.Turn off the heat and cover the pan.Leave it for 2 minutes.Your couscous is cooked.Gently stir it with a fork.Keep aside.

In a skillet, heat oil and add the mustard seeds and curry leaves (pic above).Once it splutters add the onions and green chillies. Saute until onions are light brown.Mix into the couscous along with cranberries and raisins.Garnish with slivered almonds.Your couscous is ready!

Indian Spiced Roast Chicken:
Print this Recipe


Skinless Chicken Thighs or Drumsticks-5 pieces
Oil-1 tbsp
Salt-to taste


For the Green paste:


Coriander leaves-1 bunch
Ginger-1 inch chopped
Garilic-4 cloves chopped
Ground turmeric-1 tsp
Ground Coriander-2 tsps
Ground Cumin-1 tsp
Red Chilli powder(Cayenne pepper)-1 tsp


Start by preheating the oven to 420 degrees F.Now to the next step,make the green paste using all the ingredients above.

Once the paste is ready, you can go ahead and start the marination process.Place the chicken along with oil,salt and green paste into a ziplock bag.Seal firmly and mix the contents together.Leave it in the refrigerator for 4-5 hours.


Place the marinaded chicken pieces on an alumimiun foil on top of a baking sheet.Bake for about 40-45 minutes, turning the chicken once so that both sides are golden brown.

Serve your Indian Style Thanksgiving meal!Enjoy.