Tandoori Chicken with Mango Rice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 garlic clove
1/2 tablespoon ground cumin
1/2 tablespoon sweet paprika
1/2 tablespoon coarse kosher salt
1/4 cup olive oil
1/2 cup plain whole-milk yogurt
2 tablespoons fresh lemon juice
1 (~2 1/2-pound) chicken, quartered
1 ½ cups mango, cut into ½ cubes (may use frozen, thawed)
2 cups basmati rice
3 cups water
1/4 cup pine nuts, toasted
Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. (Alternately, bake in over, tented with foil, at 350 for 45-1 hour, until meat is cooked through.
Meanwhile, combine rice, 3 cups water, and reserved herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
FUN FACTS:
Chess was invented in India.
India has the largest number of Post Offices in the world.
The Baily Bridge is the highest bridge in the world. It is located in the Ladakh valley between the Dras and Suru rivers in the Himalayan mountains. It was built by the Indian Army in August 1982.