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Ingredients:
8 oz whole mild Greek yogurt
2 Tbsp Urban Accents Punjab Red Tandoori
4 garlic cloves, minced
Juice of 2 small lemons
2 tsp salt
2 tsp crushed red pepper
2 large bone-in chicken breasts
2 white onions, thinly sliced, divide
2 baking apples, thinly slice
1/2 cup dried cranberries
Grated nutmeg to taste
Olive oil
Directions: In a large non plastic bowl, combine yogurt, Punjab Red Tandoori, garlic, lemon juice, salt and red pepper. Add chicken; stir to evenly coat chicken and refrigerate for one hour.
Preheat oven to 350° F. Place chicken in clay roasting dish and cover with remaining marinade. Top with three-quarters of sliced onions. In a separate baking dish, layer apple slices with remaining onions. Sprinkle with cranberries, nutmeg and a splash of olive oil. Roast both dishes for 45 min. Serve chicken breast with a side of roasted apples and Naan bread to soak up the delicious sauces.
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