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A Glass of Zin & Tandoori Style Roasted Chicken

Relax with a delicious meal & a bottle of Zin... Then let it out at Bay to Breakers!

Feel like a leisurely lunch this weekend? Kimberley Hasselbrink from The Year In Food created this delicious recipe that is a perfect fit for our Sans Permis Zinfandel.

 Kimberley's recipe: It's said that Indian food is hard to pair with wine, but we find this Sans Permis La Colline Rouge zinfandel the perfect match for tandoori style chicken. Tandoori's complex, nuanced flavors, creamy yogurt marinade and mild heat are great with this subtly spiced, youthful zin. Balance these bold flavors with a potato salad, and take the whole affair outside for a warm weather picnic.


INGREDIENTS (Serves 2)

2 bone-in whole chicken legs
1 cup yogurt
3 cloves garlic, minced
1 tablespoon paprika
2 teaspoons ground coriander
2 teaspoon ground ginger
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

DIRECTIONS

Combine the yogurt with the remaining ten ingredients in a medium mixing bowl. 

In a larger bowl, thoroughly coat each chicken leg with the marinade. Pour any remaining marinade on top. 

Marinate for at least one hour, but preferably overnight in the fridge. If you marinate the chicken in the fridge, remove and let come to room temperature before roasting.

Preheat oven to 400 degrees about an hour before the chicken will go in. Lightly grease a baking dish and add both legs.

When the oven is thoroughly hot, place the chicken in the oven. 

Roast at 400 degrees until the center of the thigh reaches 165 degrees, about 30-35 minutes. 

Turn oven up to broil. Finish chicken in the broiler - only one or two minutes are needed, so keep a close eye on the meat. 

Baste chicken with pan juices. Let sit for ten minutes to rest. Serve with long grain rice if desired.

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