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Honey Tandoori Chicken Flatbread

YIELD: Makes 6 servings

INGREDIENTS

For Marinated Vegetables:

1/2 cup - white onion, cut into 1-inch pieces

2 cloves - garlic

1/2 cup - canola oil, divided

1/2 tsp. - salt, divided

1/2 tsp. - pepper, divided

1 (12 oz.) jar - roasted red and yellow peppers

1 sprig - rosemary

1 sprig - thyme

For Tandoori Chicken:

1/2 cup - yogurt

2 T - lemon juice

1/4 cup - canola oil

1/2 cup - onion, diced

3 T - fresh ginger, minced

1 T - garlic, minced

1 tsp. - chili garlic sauce

2 tsp. - smoked paprika

1 T - salt

1 1/2 tsp. - cumin

1 1/2 tsp. - turmeric

1 1/2 tsp. - coriander

2 tsp. - cayenne

1/4 cup - honey

1 lb. - boneless, skinless chicken thighs

For Onion Cream:

1 T - canola oil

1/2 - white onion, cut into 1-inch pieces

1/2 cup - heavy cream

to taste - salt

For Honey Sour Cream:

2 T - honey

1/4 cup - sour cream

For Honey Chicken Flatbread:

6 - naan bread

2 cups - white cheddar cheese, grated

micro watercress, for garnish

DIRECTIONS

For Marinated Vegetables:

Preheat oven to 350°F. Toss onions and garlic in 1 T of the canola oil, 1/8 tsp. of salt, and 1/8 tsp. of pepper on a baking sheet.

Cook for 30 minutes, stirring every 10 minutes, until onions begin to caramelize. Cool for 20 minutes.

Drain bell peppers and cut into 1-inch pieces.

Place garlic, onion, and bell peppers in medium bowl. Add rosemary, thyme, remaining oil, salt and pepper.

Marinate in the refrigerator for at least 24 hours.

For Tandoori Chicken:

Combine yogurt, lemon juice, canola oil, onion, ginger, garlic, chili garlic sauce, smoked paprika, salt, cumin, turmeric, coriander, cayenne, and honey in a large bowl. Add chicken thighs and coat in yogurt marinade. Marinate in refrigerator for 24 hours.

Preheat oven to 350°F. Remove chicken from marinade and place on a baking sheet.

Bake for 30 minutes, until chicken is fully cooked. Cut chicken into 1-inch cubes.

Set aside until ready to use.

For Onion Cream:

Heat oil in a medium skillet over medium heat for 5 minutes, until hot. Add onions and reduce heat to medium-low and sauté for 8 minutes, until soft.

Add heavy cream and cook for 3 minutes, until cream begins to bubble.

Remove from heat and cool for 10 minutes.

Pour into blender and purée until smooth. Season with salt, to taste.

Set aside.

For Honey Sour Cream:

Mix honey and sour cream together in a small bowl.

Refrigerate until ready to serve.

For Honey Chicken Flatbread:

Preheat oven to 350°F. Place naan on baking sheets.

Smear 3 T of onion cream on each naan. Evenly divide cheddar cheese, chicken, and marinated vegetables among the naan.

Bake for 7 minutes, until cheese is melted.

Drizzle honey sour cream on top and garnish with micro watercress.