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
ROAST CHICKEN WITH SPICED YOGURT
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
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.
ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT
In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that's complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.
Provided by Melissa Clark
Categories poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
- Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
- As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
- To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.
SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE
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
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.
SPICED YOGURT SPATCHCOCK CHICKEN
Spatchcocked chicken is ideal for the barbecue as it cooks quickly and evenly - marinate in yogurt, coconut and spices for extra kick
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour this over the chicken, turning so that it coats both sides. Cover with cling film and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
- Remove the chicken from the fridge and spoon over the spicy paste, making sure it covers both sides. Chill for at least 4 hrs, preferably overnight.
- Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, mound them up on one side. Drizzle the skin of the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath. Cover with the lid and cook for 15-20 mins until charred.
- Flip the chicken over and move to the side with no coals underneath. Close the lid and cook for a further 20-25 mins until cooked through. Check that the juices run clear; if not, return to the barbecue for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6, place on a wire rack over a tray and cook for 45-55 mins. To char the skin, grill for a further 5-10 mins if needed.)
- Leave the chicken to rest for 20 mins, then scatter over the coriander and serve with chapatis warmed on the barbecue, raita and your favourite chutney.
Nutrition Facts : Calories 478 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 49 grams protein, Sodium 0.5 milligram of sodium
SPICED YOGURT BARBECUE CHICKEN
Light the coals and take dinner outside with this sunny spiced yogurt barbecue chicken. Enjoy with our tomato, onion and parsley salad or chargrilled cabbage
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Lay the chicken breast-side down on a board and use scissors to cut down either side of the backbone to remove it (you can use this to make stock). Flip the chicken over and press down firmly on the breastbone using your palms to flatten it.
- Mix the yogurt with the spices, tomato purée, garlic, lemon zest and juice, the honey, vinegar, 2 tsp salt and 1 tsp black pepper. Rub this all over the chicken, pushing it into any gaps and under the skin. Put the chicken in an airtight container and chill for 1-2 hrs or up to 24 hrs.
- Arrange the coals on one side of the barbecue and light (or see tip, below, for cooking indoors). When the flames have died down and the coals are ashen, lay the chicken on the opposite side and close the lid with the vents open. Cook for 40 mins, rotating now and then using tongs but keeping the chicken breast-side up over the coals so it cooks from underneath. Close the lid for another 15 mins, checking to make sure it doesn't catch, then flip the chicken over to char, keeping a close eye on it to prevent burning. When it's just charred, flip it back over. It's ready when a thermometer inserted into the thickest part of the meat reaches 70C, or the juices from the thigh run clear. Remove the chicken from the barbecue, loosely cover with baking parchment and rest for 15 mins. Carve and serve with lemon wedges.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.2 grams fiber, Protein 32 grams protein, Sodium 1.9 milligram of sodium
ROAST CHICKEN WITH YOGURT SAUCE
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
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
CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT
Love roast chicken but want to give it a summer twist? John Torode, MasterChef judge and chef shows you how
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
- Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
- While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt - if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.
Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 56 grams protein, Sodium 0.66 milligram of sodium
ONE-POT SPICED ROAST CHICKEN
Experiment with roast chicken: stuff with a spiced butter and surround with a creamy, tikka-inspired sauce before topping with a punchy green chutney
Provided by Good Food team
Categories Dinner
Time 2h10m
Yield Serves 4-6
Number Of Ingredients 21
Steps:
- Heat the oven to 200C/180C fan/ gas 6. If you're making the spice mix, combine all the ingredients and set aside. For the sauce, tip the onion, garlic, chilli and ginger into a food processor and blitz until smooth. Heat the oil and ghee or butter in a large frying pan over a medium heat and fry the spiced onion purée with a pinch of salt for 12 mins. Add 2 tbsp of the spice mix, turn up the heat to high and cook for 1 min. Tip in the tomatoes, sugar and 250ml water. Bring to a simmer. Season well with salt and turn off the heat.
- To prepare the chicken, put the remaining spice mix in a bowl with 1 tsp sea salt and the ghee or butter, and mash together. Push two-thirds of the spiced butter beneath the skin of the chicken breasts, then rub the rest over the outside of the breasts and legs. Season the chicken skin with 1 tsp sea salt and tie the legs together. Sit the chicken in a 28-30cm pan, shallow casserole or roasting tin and pour the sauce around the bird. Cover the chicken with foil and roast for 40 mins, then remove the foil and roast for another 30-40 mins, or until cooked through (when you cut into one of the legs, the juices should run clear). Stir the double cream into the sauce. Taste for seasoning and leave to rest, uncovered, for 10 mins.
- Make the chutney by blitzing all the ingredients together in a food processor until coarse. Season to taste.
- Top the chicken with some extra sliced chillies and coriander leaves, then serve with the chutney, pilau rice and naan, if you like.
Nutrition Facts : Calories 649 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 37 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium
ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT
This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.
Provided by Yossy Arefi
Categories dinner, lunch, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and set a rack in the center.
- In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
- Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
- Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
- While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
- Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.
SWEDISH ROAST CHICKEN WITH SPICED APPLE RICE
From Marcus Samuelsson of Aquavit, who says it was what his Swedish Grandmother made on Sunday nights. My change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.
Provided by Chef Kate
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Pre-heat oven to 350°F.
- Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
- In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
- Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
- With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
- Add half the spice mixture to the vegetables and reserve the rest.
- Rinse the chicken inside and out and pat dry with paper towels.
- Remove all the excess fat.
- Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
- Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
- Scatter the remaining vegetable mixture around the chicken.
- Roast for about one hour.
- Remove the vegetables that are loose in the pan and set aside in a bowl.
- Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
- During this time, if the pan becomes too dry, add water a few tablespoons at a time.
- Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
- Keep the vegetables warm.
- Place the roasting pan over heat on the stove top and add the water and stock or white wine.
- Bring liquid to a boil, stirring and scraping to deglaze the pan.
- Pour the liquid into a measuring cup, degreasing as best you can.
- Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
- Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
- Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
- Bring to a boil over high heat.
- As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
- Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
- Season to taste with salt and pepper.
- Combine the remaining yogurt with the pan juices in the sauce boat.
- Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.
Nutrition Facts : Calories 566.5, Fat 22, SaturatedFat 6, Cholesterol 88.7, Sodium 1031.4, Carbohydrate 64, Fiber 4.7, Sugar 13.9, Protein 27.4
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