Yogurt Spiced Chicken With Cilantro Rice Recipes

TANDOORI SPICED CHICKEN PITA PIZZA WITH GREEK YOGURT AND CILANTRO

Tandoori Spiced Chicken Pita Pizza with Greek Yogurt and Cilantro image

My family and I are big picnickers, and I'm always looking for new dishes to try in the great outdoors. The amazing flavors at our favorite Indian restaurant inspired these mini pizzas. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 cup plain Greek yogurt, divided
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch-thick strips
4 whole wheat pita breads (6 inches)
2/3 cup crumbled feta cheese
1/3 cup chopped seeded tomato
1/3 cup chopped fresh Italian parsley

Steps:

For sauce, mix 1/2 cup yogurt and cilantro. In a large bowl, mix spices and remaining yogurt; stir in chicken to coat., Place chicken on an oiled grill rack over medium heat; grill, covered, until no longer pink, 2-3 minutes per side. Grill pita breads until warmed, about 1 minute per side., Spread pitas with sauce. Top with chicken, cheese, tomato and parsley.

Nutrition Facts : Calories 380 calories, Fat 12g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 598mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE

Spiced Roast Chicken With Tangy Yogurt Sauce image

This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it's lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it's roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.

Provided by Kay Chun

Categories dinner, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/4 cup neutral oil, such as safflower or canola
5 garlic cloves, minced
1 tablespoon ground coriander
1 1/2 teaspoons ground sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon granulated onion
1/4 cup chopped cilantro
2 tablespoons lemon juice, plus wedges for serving
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
Salt and black pepper
1/2 cup plain Greek yogurt (2 percent or whole-milk)
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
3/4 teaspoon granulated sugar
A big pinch of granulated garlic
A big pinch of granulated onion
Salt and black pepper
To Serve:
1 small head iceberg lettuce, shredded
2 medium tomatoes, diced
Warm pita bread and hot sauce (optional)

Steps:

Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

CHICKEN STRIPS WITH CILANTRO-YOGURT MARINADE

Chicken Strips With Cilantro-Yogurt Marinade image

All that chicken in the freezer? Here's an easy weeknight recipe with a satisfying crunch. Fage yogurt is available in many supermarkets, including Trader Joe's. The small (8 oz.) container is just right for this recipe. (This is an original recipe, just so you know.)

Provided by Spice Boy

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken breasts, boneless and skinless, cut into strips (or 1 1/2 - 2 lbs chicken tenders)
8 ounces Greek yogurt (the thick kind, such as Fage brand)
1/2 cup fresh cilantro, chopped, stems are okay
4 garlic cloves, coarsely chopped
4 green onions, trimmed and chopped
1 lime, zested and juiced
1/2 teaspoon cumin
1 dash cayenne pepper (Or more, if more heat is desired)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons fresh cilantro (chopped, for serving) (optional)
1 lime (cut into wedges, for serving) (optional)
3 cups breadcrumbs (Panko is preferable, but you can use the regular kind too.)

Steps:

In a food processor or blender, thoroughly blend the yogurt, cilantro, chopped garlic, green onion, lime zest and juice, cumin, and cayenne. Season well with salt and pepper.
Mix the chicken strips with the marinade and marinate for a few hours in the refrigerator (or overnight), stirring occasionally. In a pinch, you can marinate at room temperature for 1/2 hour, stirring occasionally.
Dredge the chicken to coat it thoroughly in the bread-crumbs. Place on a lined, lightly greased baking sheet and roast in a 350 oven until cooked through, about 30 minutes, flipping halfway through. (Note: Since there's little fat here, the chicken won't be golden brown as you might expect. You can spray it with olive oil or cooking spray for a more attractive color.).
Serve chicken sprinkled with cilantro with a lime wedge on the side for squeezin'. (Note: I like to serve this dish over my recipe for "Creamed Corn with Bacon and Chipotle").

Nutrition Facts : Calories 585.9, Fat 17.9, SaturatedFat 4.8, Cholesterol 92.8, Sodium 979.7, Carbohydrate 62.5, Fiber 4.7, Sugar 5.7, Protein 41.8

YOGURT-SPICED CHICKEN WITH CILANTRO RICE

Yogurt-Spiced Chicken With Cilantro Rice image

Make and share this Yogurt-Spiced Chicken With Cilantro Rice recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup plain yogurt
2 tablespoons medium curry paste
4 chicken breasts
1 ounce butter
2 onions, halved and sliced
4 cardamom pods, squashed
10 ounces brown rice
3 cups chicken stock
2 tablespoons sliced almonds, toasted
1 red chili pepper, finely chopped (optional)
2 ounces cilantro, chopped

Steps:

Mix the yogurt and curry paste and toss with the chicken breasts.
Heat the butter in a wide shallow pan with a lid.
Cook the onion and cardamom for 5 minutes then tip in the rice and stock. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more stock).
Griddle or grill the chicken breasts until golden and cooked through.
Stir the almonds, chili and cilantro through the rice.
Slice the breasts and sit on top of the rice.

Nutrition Facts : Calories 707.6, Fat 27, SaturatedFat 9.9, Cholesterol 121.4, Sodium 430.9, Carbohydrate 70.6, Fiber 4, Sugar 8.9, Protein 44

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