I had the idea to marinate chicken in yogurt a few weeks ago. Then I saw Alex Guarnaschelli do it during her demo at the South Beach Wine and Food Festival, and I was sold on the idea (by the way, hers was the best demo I have ever seen - this woman rocked!). She barbecued a whole chicken, I roasted mine. In any case, this recipe is very practical because it's easy, healthy and cheap!
Ready in: 1 hour
8 oz plain, nonfat Greek yogurt
1/2 tablespoon ground coriander
1 teaspoon paprika
1/4 teaspoon red chili flakes
1/2 tablespoon lemon zest
the juice of one lemon
1 tablespoon olive oil
1/2 tablespoon salt
1 lb skinless chicken thighs
1 sweet potato, peeled and chopped into 1-inch cubes
1 small yellow onion, chopped
a few sprigs of time, plus extra for garnish.
1. Preheat the oven to 400 degrees.
2. In a large bowl, whisk together the yogurt, coriander, paprika, chili flakes, lemon zest, lemon juice, olive oil, salt and freshly ground black pepper.
3. Trim off any excess fat from the chicken thighs, then add them to the yogurt. Add the sweet potato and onion, and stir until well coated. (The longer you let this marinate, the better - up to one whole day!)
4. Arrange the chicken, sweet potatoes, onion, and some of the thyme on a baking dish. Roast for 30-40 minutes, until the chicken is browned and cooked through.
5. Serve, garnishing with extra thyme.