Bobby Flay’s Tandoori-style Chicken Tacos With Relish


1 3/4 cups cilantro leaves

3/4 cup mint leaves

1 small poblano chili, coarsely chopped

4 garlic cloves, crushed

1 cup reduced-fat, unsweetened coconut milk

Zest of 1 lime

1/4 cup lime juice

1/2 tsp cinnamon

1/2 tsp ground cardamom

1/4 tsp ground cloves

8 boneless, skinless chicken thighs (1 3/4 lbs), cut into 1-inch pieces

1 small Spanish onion, halved and thinly sliced

Salt and pepper

Wooden skewers soaked in water for at least 2 hours

Canola oil

8 Bibb lettuce leaves

Flatbread, warmed

Lime wedges

Source link

Leave a Reply

Your email address will not be published. Required fields are marked *