Tandoori style chicken and unstuffed cabbage
Cookbook author, novelist and TV host Ali Rosen stops by the TODAY kitchen to share some quick and easy dinner recipes from her new cookbook, “15-Minute Meals: Really Quick Recipes That Don’t Taste Like Shortcuts.” She shows us how to make deconstructed stuffed cabbage and tandoori-style marinated chicken with turmeric and yogurt with cashews and cucumbers.
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Turmeric and yogurt chicken with cashews and cucumber
I lived in India for a year, and one of the dishes I was obsessed with was tandoori chicken. The flavor of the yogurt, citrus and spices is unbeatable – and a great base, even if you don’t have your own tandoor oven. This recipe uses chicken thighs, as they have the most flavor.
Stuffed cabbage without filling
No matter what else is on the menu, my husband will always order a stuffed cabbage if he sees it. There’s something quite comforting about the combination of silky cabbage with the flavor of meat and the help of the acidity of tomatoes. But you don’t need a day of slow stimulation to get the same sensation. Chop the cabbage into chunks, use ground beef (I like pork, but you can easily add beef), and add apple cider vinegar relish—and you’ll be ready for cold days in minutes.
If you like these great weekend dinner recipes, you should also try the following:
Pesto pasta with vinegar
Miso-lime salmon with zucchini and rice