Yogurt Rubbed Roasted Chicken With Red Pepper Sauce Recipes

ROAST CHICKEN WITH SPICED YOGURT

Roast Chicken with Spiced Yogurt image

A yummy make ahead dish! Lowfat and calorie if eaten without the skin. That way it has 165 calories and 5 grams of fat. Needs to marinate at leat 12 hours before cooking. Not included in prep time calculations.

Provided by ChipotleChick

Categories Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs broiler-fryer chickens
1/2 teaspoon water
1/4 teaspoon ground mustard
1 cup plain nonfat yogurt
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 clove garlic, chopped
1/4 cup water

Steps:

Rinse chicken and pat dry.
Fold chicken wings across back so that the tipe touch.
Tie or skewer the drumsticks to its tail.
Place the chicken in a latge glass bowl.
Mix the 1/2 teaspoon water and gound mustard in a small bowl.
Stir in remaining ingredients except 1/4 cup water.
Pour over chicken.
Cover and refrigerate at least 12 hours, but no more than 24.
Heat oven to 375.
Remove chicken from marinade, reserve the marinade.
Place the chicken on a rack in a shallow roasting pan.
Roast chicken 1 hour or more, until juices run clear.
Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
Remove chicken from the roasting pan, and keep it warm.
Stir the 1/4 cup water in the pan drippings, and heat until hot.
Remove and discard the skin from the chicken.
Serve the meat with the sauce.

YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA

Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa image

Provided by The Hearty Boys

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 cup yogurt
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 lemon, zested
2 teaspoons salt
1 teaspoon hot sauce
6 (6-ounce) boneless, skinless chicken breasts
Lemon slices, for garnish
Roasted Red Pepper Pineapple Salsa, recipe follows
1 (20-ounce) can crushed pineapple, drained
1 jarred roasted red pepper, cut into small dice
2 tablespoons chopped parsley leaves
1 teaspoon hot sauce
Pinch salt

Steps:

Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

ROAST CHICKEN WITH YOGURT SAUCE

Roast Chicken With Yogurt Sauce image

Chicken will never taste the same once you try this roast chicken prepared with yogurt and turmeric sauce.

Provided by ida ku zaifah

Categories Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2-2 kg chicken
2 teaspoons pepper
1 teaspoon ground ginger
1 cup plain yogurt
1 cup cream
2 onions, finely chopped
1/2 teaspoon poultry seasoning
1/2 tablespoon turmeric
1/2 teaspoon salt

Steps:

Wash and pat dry chicken.
Prick the skin with a fork.
Rub it with a mixture of pepper and ground ginger.
With string, tie legs and tail of chicken.
Place chicken breast side-up on rack in open roasting pan.
Roast at 180°C for 10 minutes.
Heat sauce in a pan over medium heat.
Brush skin with sauce.
Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
Keep the sauce warm while basting.
Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
Serve the remaining sauce separately.

Nutrition Facts : Calories 733.3, Fat 55, SaturatedFat 22.7, Cholesterol 245.4, Sodium 501.5, Carbohydrate 11.9, Fiber 1.3, Sugar 5.3, Protein 46.6

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