August 24, 2009First Supper in Gaspésie: Chicken Tandoori

Gaspésie! Long hours in the car, magnificent maritime scenery, bona fide villages and people: this was what Philippe and I wanted on our journey. As we had decided to live from day to day without planning anything, we prepared our first dinner before we left home: a little something applicable to many dishes.

Where the sea begins...

We knew we wanted to camp most of the time in national parks, so we equipped ourselves with a grill for cooking meat over the fire, good cooking utensils, our camping stove – MSR Whisperlite international – and a good pot. Not to mention the cooler we used to drag our belongings around problem-free, and in particular, to keep the beer cold….

First Dinner in Gaspésie

We prepared chicken Tandoori drumsticks. They were frozen so we could put them in the cooler several hours even 2 days in advance without worrying. This way they marinate longer, taste better and are juicier.

Magalie at the grill

Chicken Tandoori Drumsticks

For two hungry people

Preparation time: 10 minutes
Cooking time: 45 minutes.

Ingredients

8-10 frozen chicken drumsticks
750 ml plain yogourt
1 head of garlic, minced
5 tbs. Tandoori spice mix
juice of 2 lemons

Directions

1- Mix all the ingredients together until well combined.

2- Put the chicken in a zip-lock bag with the spice mix.

3- Close the bag and mix everything around so the drumsticks are well coated.

4- Keep the chicken cold until you’re ready to cook it.

5- To cook the chicken, the best is over a fire or on the barbecue. Shake off the excess marinade from the drumsticks and cook them until the meat comes easily off the bone.

Accompanied with baked potatoes wrapped in aluminum foil, this chicken is finger lickin’ good.

*translated by Judy Altitude

Magalie and baked potato

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