INDIAN-SPICED YOGURT-MARINATED CHICKEN
This seasoned yogurt mixture featuring the flavors of traditional Tandoori chicken provides a savory taste that pairs wonderfully with your favorite fruit chutney.
Time 8h50m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Stir together yogurt, onion, lemon juice, garlic, ginger, paprika, cumin, salt and pepper in a large bowl.
- Add chicken and toss to coat with marinade. Cover and refrigerate at least 8 hours or up to overnight.
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Remove chicken from marinade, letting excess drip off.
- Place chicken pieces on baking sheet. Discard remaining marinade.
- Bake until chicken is cooked through, 35 to 40 minutes.
- Alternately, to grill the chicken, prepare a grill for medium heat cooking. Grill chicken until it is cooked through, 7 to 10 minutes per side.
Nutrition Facts : Calories 240 calories, Fat 5 grams, SaturatedFat 1.5 grams, Cholesterol 100 milligrams, Sodium 410 milligrams, Carbohydrate 8 grams, Protein 38 grams
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 6
Steps:
- With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium
YOGURT AND SPICE MARINATED SALMON
This yogurt and spice marinated salmon is a quick and easy weeknight meal made with pieces of fresh salmon that are coated in a harissa-spiced yogurt and roasted at high temperature.
Provided by Sabrina Ghayour
Categories Mains
Time 25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 500°F (260°C). Line a rimmed baking sheet with parchment paper.☞TESTER TIP: Be certain to turn the fan on your oven or exhaust or the burnt-on remnants of last weekend's apple pie will suddenly fill the kitchen.
- In a medium bowl, stir together the Greek yogurt, garlic, harissa, turmeric, paprika, lime zest and juice, olive oil, and salt and pepper. Taste and adjust seasoning, if needed.
- Add the salmon and toss to coat. (You can cover and refrigerate this for up to an hour or two if need be but it's not at all necessary.) Spread the salmon on the prepared baking sheet.
- Roast the salmon until it's the same color throughout, about 10 minutes.
- Serve the salmon immediately with tortilla wraps, tomatoes, finely sliced onion, cilantro, and Greek yogurt.
Nutrition Facts : ServingSize 1 portion, Calories 214 kcal, Carbohydrate 4 g, Protein 27 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 67 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
SPICED-YOGURT MARINADE
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 5 to 6 pounds chicken
Number Of Ingredients 12
Steps:
- Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.
SPICED MARINATED LAMB CHOPS WITH GARLICKY YOGURT
These quick-cooking lamb chops make dinner feel instantly fancy.
Provided by Alison Roman
Categories Bon Appétit Dinner Party Lamb Kid-Friendly Cumin Coriander Garlic Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 servings
Number Of Ingredients 10
Steps:
- Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.
- Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.
- Serve lamb chops with reserved yogurt mixture alongside.
SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES
A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.
Provided by Gregory Gourdet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
- Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
- Cover and marinate in the fridge for at least 16 hours or up to 2 days.
- About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
- Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
- Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
- Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.
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- Place the chicken pieces in a large glass or ceramic dish and pour the marinade on top. Let marinate for at least 4 hours or overnight.
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