4 breasts of chicken
2 cups of natural yogurt
3 tablespoons of tandoori seasoning*
100g black rice (Italian black rice. Can be substituted with wild rice)
100g white rice
40g butter
2 oranges
To taste salt
4 breasts of chicken
2 cups of natural yogurt
3 tablespoons of tandoori seasoning*
100g black rice (Italian black rice. Can be substituted with wild rice)
100g white rice
40g butter
2 oranges
To taste salt
Prepare the rice
Leave the two types of grain together to soak in cold water for 8 hours, then drain and cook in a steamer for 10 minutes or until the grains are tender
If using wild rice instead of black rice, cook the rice separately in boiling water for about 50 minutes, then drain and mix with white rice later
Place the cooked rice, still warm, in a shallow dish and cover with melted butter in thin layers
Mix to incorporate the butter and reserve
Prepare the chicken
Make several deep incisions in the breasts
Combine yogurt, tandoori seasoning, and salt, spoon the mixture over the breasts, and mix with hands to allow the flavor to penetrate
Marinate for 6 hours in the refrigerator, flipping the breasts occasionally
Bake in a preheated oven at 240°C for 10 minutes, on top of a rack
Flip the breasts several times during this period
Prepare the oranges
Cut the 2 oranges, with peel, into very thin slices
Wipe carefully with paper towels
Lining the oven plate with parchment paper and arranging the orange slices on top
Bake in a preheated oven at 210°C for about 15 minutes, until dry and crispy
*Tandoori seasoning can be found ready-made in gourmet stores, but you can also prepare your own by mixing: 1 1/2 teaspoons of garlic powder, 1 1/2 teaspoons of paprika, 1 teaspoon of coriander powder, 1 teaspoon of cumin, 1/4 teaspoon of cinnamon, 1/4 teaspoon of cardamom, and 1 teaspoon of red pepper flakes.
