Yogurt Marinated Fried Chicken With Saffron And Paprika Recipes
YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA
Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.
Provided by Julia Moskin
Categories dinner, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
- In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
- Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.
Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams
SAFFRON-YOGURT CHICKEN KEBABS
A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.
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5/5 (16)Category MainCuisine MediterraneanTotal Time 50 mins
- Place the chicken in a large dish. Chop the needles from 2 sprigs of rosemary and add to the dish with the whole sprigs, garlic, lemon zest and juice and the olive oil. Add some seasoning and, using your hands, rub all over the chicken. Cover and leave to marinate for at least 30 minutes or overnight in the fridge, if you have time.
- Preheat the oven to 200°C, fan 180°C, gas 6. Place a griddle pan over a high heat. When it’s really hot and smoking, cook the chicken, skin-side down, for 3-4 minutes or until the skin is crispy, then turn over and cook for a further 4 minutes, adding the lemon halves, cut-side down, if using. Transfer to a roasting tray and add any remaining marinade and the herb sprigs from the dish; cook in the oven for 20 minutes or until cooked through. Remove; leave to rest for 5-10 minutes before serving.
- Meanwhile add the saffron strands to 1 tablespoon of boiling water in a bowl and leave for 5-10 minutes to infuse and cool. Then add the remaining ingredients (except the pinch of paprika) to the bowl and mix well. Season, drizzle with a swirl of extra virgin olive oil and scatter with the pinch of smoked paprika and serve alongside the chicken. Scatter with the parsley to serve.
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