Turkish Chicken Baked
From chacha 14 years ago
- 50 minutes to make
- Serves 4
This is lovely served with couscous and zucchini. The recipe is from Lucy Waverman.
Ingredients
- 2 pounds (1 kilogram) boneless, skinless chicken thighs, trimmed shopping list
- 2 tablespoons lemon juice shopping list
- 1 teaspoon grated lemon rind shopping list
- 2 tablespoons olive oil shopping list
- salt and freshly ground pepper shopping list
- Sauce: shopping list
- 1/2 cup low-fat plain yogurt shopping list
- 1 tablespoon minced garlic shopping list
- 1 tablespoon minced fresh ginger shopping list
- 1 teaspoon hot smoked Spanish paprika shopping list
- 1 tablespoon dried mint shopping list
- 2 tablespoons olive oil shopping list
- 1/2 cup chicken stock shopping list
- 1/4 cup chopped fresh mint shopping list
How to make it
- Place chicken thighs in a large bowl. Add lemon juice, rind and olive oil; toss to coat and marinate for 30 minutes. Season with salt and pepper.
- Whisk together yogurt, garlic, ginger, paprika and mint in a separate bowl. Reserve.
- Preheat oven to 400 F.
- Remove chicken from marinade and discard marinade. Heat oil in an oven-proof skillet over high heat and sear thighs until they are browned (about 2 minutes a side). Remove thighs and reduce heat to medium.
- Add stock to pan and scrape up any bits on the base. Bring to boil, boil 1 minute, reduce heat and then stir in yogurt mixture. Return chicken thighs to pan and toss together with sauce. Place in oven and bake for 15 to 20 minutes, spooning sauce over once, or until chicken is juicy and just cooked through. Scatter with fresh mint.
- Serves 4-6.
The Rating
Reviewed by 9 people-
This is a great recipe. The flavors just melt together. I will only give this a high five. \0
Jeff
hot_it_up
in Columbiana loved it
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A winner, chacha!
victoriaregina
in USA loved it
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It great!!! high 5!
cuzpat
in Sikeston loved it
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