Tandoori chicken. I’ve done this in both my conventional oven and this wood-fueled oven- both with spectacular results. The seasoned onions get roasted alone on a preheated pan, then they get topped with the chicken and roasted till tender but still extremely succulent- same timing in both ovens! I also roasted baby eggplant, rubbed with garlic oil, freshly toasted and ground cumin seeds-and shaved jalapeño peppers. Served with: Rice pilaf- rice simmered with aromatic vegetables and golden raisins and then tossed with ghee-toasted sliced almonds. Salt and pepper to taste. A truly delicious meal- Monday’s can be really yum. #cookandbakefromscratch #whenthisnanacooks #cookfromscratch

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