Tandoori Chicken & Zucchini pancakes

The school has sent me the orientation schedule and I can start volunteering soon! There are a total of 8-9 days that a teacher has to attend before the semester officially starts. Hmm, that’s a few days more than what we need to back home. But most part of the schedule is for teachers to plan the curriculum though I’m not entirely sure what it means. I would know more as the days progress.

Ken and I had been rather lazy in our training for the 1/2 marathon in October. So, this day, we resolved to run a longer distance and thank God for him who will always press me on when I get LAZY.

Lunch for today – Tandoori chicken and zucchini pancakes – a treat after a long run (just 9km). Thankfully, these two dishes are super easy to prepare, without the complicated spices which also means it may not taste as good as the authentic ones? Still, these will suffice.

Tandoori Chicken (Serves 2)

1/4 cup plain low-fat yogurt/ sour cream
1 garlic cloves, minced
1/2 tsp ground tumeric
1/2 tsp ground ginger
Coarse salt and fresh ground pepper
4 skinless chicken breast halves

1. Preheat the oven to 475F. In a large bowl,  mix together 1/4 cup of the yogurt, the garlic, tumeric, ginger, 1 tsp salt, and 1/8 tsp pepper. Add the chicken; turn to coat.

2. Transfer the chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the breast registers 160F, 25 to 30 minutes.

Extra: Peel an apple; coarsely grate into a medium bowl. Add cilantro and the  1/4cup yogurt; season with salt and pepper. Serve the sauce alongside the chicken, with rice, if desired.

Zucchini Pancakes (makes about 9 small pancakes)
(Source: Heart of the artichoke and other kitchen journeys by David Tanis) 

1 large zucchini
1 tsp salt
1 to 2 eggs
1/4 tsp pepper
1 bunch scallions, finely chopped
1 1/2 tbsp all-purpose flour
1/4 cup finely grated Parmigiano (optional)
Olive oil for frying

1. Grate the zucchini. Toss the grated zucchini with the salt and let it drain in a colander for about 20 minutes. Meanwhile, you can go running. Squeeze very fry in a clean kitchen towel.

2. In a large mixing bowl, beat the egg with the pepper and scallions. Add the flour, then add the grated zucchini and cheese (if using) and mix thoroughly.

3. Pour olive oil into a cast-iron skillet to a depth of 1/4 inch and heat. Carefully place spoonfuls of the zucchini mixture in the pan, then flatten them to a diameter of about 2 inches. Make only a few pancakes at a time so you don’t crowd them, and turn each once, letting them cook for about 3 to 4 minutes on each side, until golden. The heat should stay moderate.

4. Serve immediately, or hold in a warm oven until the entire batch is cooked.