Apricot Olive Chicken

Tandoori Chicken

1 cup plain yogurt
2 tsp. tandoori masala
2 tsp. lemon juice
1 tsp. minced garlic
1 tsp. kosher salt
3/4 tsp. toasted cumin seed
1/8 tsp. red chili powder
1/8 tsp. ground black pepper
1 lb. Freebird boneless, skinless chicken thigh, cubed 1-inch

In a medium bowl, combine yogurt, tandoori masala, lemon juice, garlic, salt, cumin, chili powder and pepper. Add chicken, cover and refrigerate for 4-6 hours.

Thread chicken pieces onto skewers and grill over medium high heat for 5-7 minutes, turning occasionally, until cooked through.

Coriander Yogurt

1 cup plain yogurt
1/2 cup chopped cilantro
3 Tbsp. lemon juice
1 tsp. kosher salt
1/2 tsp. crushed coriander seed
1/4 tsp. ground black pepper

Combine yogurt, cilantro, lemon juice, salt, coriander seed and pepper in a small bowl until evenly mixed. Serve with cooked tandoori chicken. Serves 4.

Recipe by Chef Kathy Takemura, Vix Restaurant