Bored of carbon copy chicken? Tired of tossing the same old salad? Looking for a new dip? Before you hang up your apron and begin dialing the nearest pizza delivery place, consider expanding your repertoire with delectable dishes from around the globe. Trust us, telling hubby that dinner is from India, the Middle East or Mexico rather than, say, Domino’s will be far more gratifying.
What it delivers: Packed with niacin (B3), thiamine (B6) and protein, lean poultry builds baby’s muscles and red blood cells and helps fend off mom’s morning sickness.
Pairings: Indian flatbread (naan), biryani rice, grilled veggies, salad
4 boneless, skinless chicken breasts
2 large garlic cloves, chopped
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cooking oil
In a blender or food processor, combine garlic, ginger, spices, salt, yogurt, lemon juice and oil and process until smooth. Pour marinade over chicken and turn to coat. Cover chicken and refrigerate 2 or more hours, or overnight. Grill chicken 7 minutes on each side, or bake at 450.