I have never, EVER, seen people get more enthused by a food item than I see with our creation, the Naancho. I must admit, the name itself is quite catchy, having been derived from Naan and Nacho and coined by yours truly. Essentially, that is all it is: a different sort of nacho stack with naan as the base instead of chips. Like many wonderful things in life (i.e. cookies, coffee, etc) they were discovered by accident. One day, back a couple of years ago, I was throwing a party at my home and making naan wraps. We got distracted by the football game we were watching and I left the naan in the oven too long, and it crisped up like a pita chip. Incidentally, my friends and I all thought it was DELICIOUS. One thing lead to another, yadi yadi yada, and the below recipe was invented. I’m not expecting you to make your own naan, and I usually don’t either. My recommendation is the Garlic Tandoori Naan you can find in the frozen section at Trader Joes.
These amounts are per 2lb chicken breast, which makes 5-6 servings. Scale to your needs.
- 2 lb Boneless Skinless chicken breast
- 1 TBSP Garlic-Ginger Paste
- 2 TSP Softened Butter (optional)
- 1 Packet T3 Tikka Spice Mix
- 1 TBSP Lemon Juice
- ¼ Cup Plain Yogurt (for marinade)
- 1 Cup Plain Yogurt (for raita)
- 1 Bunch Cilantro, chopped to about ½ cup
- 1 Packet T3 Raita Spice Mix
- 1 TSP minced garlic (optional)
- 4 Cups Baby Spinach (1 10oz bag will be enough)*
- ½ Cup Diced Pickled Jalapenos
- 1 Cup Crumbled Feta Cheese
Step 1 (at LEAST an hour before grilling): Prepare the Chicken
- Cut chicken into bite size thick strips. This enough to get as much spice coverage as possible but thick enough to grill. Put in a medium size bowl.
- Mix in Butter, Garlic Ginger Paste, and Lemon Juice. Coat chicken.
- Mix in Packet of T3 Tikka Spice Mix. Coat chicken.
- Marinade overnight if possible, but at least an hour
- 30 min prior to grilling, mix in ¼ Cup Plain Yogurt. Once again, coat chicken.
Step 2: Prepare the Assembly Line
- After mixing in the yogurt, leave chicken at room temperature until you grill.
- Put the 1 Cup yogurt in a bowl, and mix in the 1 Packet T3 Raita Spice Mix and half of your cilantro (1/4 cup). Mix VERY thoroughly.
- Preheat oven at 400 degrees.
- At that point, decide whether you want to create a self serve assembly line for the Naanchos, or plate them yourself. If doing an assembly line, place the following in separate dishes/bowls with spoons or tongs: the Raita you just made above, spinach, feta, jalapenos and the rest of the cilantro for garnish.
- Grill the chicken! Be careful not to dry out the thin strips, but of course, make sure you cook through.
- Once the chicken is on the grill, toast 4-6 pieces of naan at 400 degrees.**
- Once it is to your liking, cut it into large ‘chip” size pieces, and put in a bowl/tray.
- When the chicken is done, cube it into bite size pieces, and add it to the line!
Step 3: Assemble the Naancho!
- On a plate or a 3lb Paper Fry Tray, assemble your dish in this suggested order:
- Lay down a layer naan chips
- Grab a handful (or tong-full) of spinach and layer over top.
- Throw on about a 1/3 lb of chicken
- Drizzle about a 1 ½ TBSP of Raita
- Top with feta, jalapenos and cilantro to taste!
- Enjoy with a nice cold beer or beverage of your choice.
*You can really use any greens you want, but I like either spinach or a 50/50 blend of Spinach and Spring Mix or Kale.
** Here is where you get to be creative. There is a wide range of preference I have noticed when it comes to how crisp you want your naan chips. Some like it to stay nice and soft and moist, while others like it almost burnt. Honestly, it taste good anywhere in between the two extremes. Play to your own preference, or stagger when you remove them from the oven to create a variety. Obviously, the longer you leave it in the crispier it gets. Just don’t burn the TOO bad!
I hope you enjoy this first recipe, and look forward to more to come. Feel free (actually, PLEASE DO) leave me a comment either on the blog, Facebook or Twitter and let me know!