Spicy Chicken With Yogurt And Dill Food

SPICY CHICKEN WITH YOGURT AND DILL

Steps:

• Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; sauté until shallots are tender, about 2 minutes. Add chicken with yogurt and sauté until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes. Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.

THE REAL "DILL" CHICKEN SANDWICH

Steps:

• Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
• In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
• Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
• Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
• To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.

SPICY DILL DRESSING

Steps:

• Whisk the yogurt, dill, harissa, and a generous pinch of salt together in a small bowl. Whisk in the lemon juice, 1/4 cup water and a few grinds of pepper until blended.
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SPICY YOGHURT CHICKEN

Steps:

• Place chicken in shallow dish.
• Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken.
• Coat well.
• Cover and leave to marinate in refrigerator for at least 1 hour.
• Remove excess yoghurt mix from chicken.
• Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked.
• Place remaining yoghurt mix into saucepan.
• Blend in cornflour and sugar.
• Bring to boil, stirring.
• Reduce heat and simmer for 2 minutes.
• Drizzle sauce over chicken.

SPICY YOGURT CHICKEN

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.

GREEK YOGURT-AND-DILL-MARINATED CHICKEN

Steps:

• Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper.
• Submerge chicken in the marinade and coat well. Cover the bowl and refrigerate, 2 to 4 hours.
• Remove chicken from marinade; let rest until chicken reaches room temperature, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking pan with oil.
• Place chicken on the prepared baking pan, making sure chicken pieces are not touching.
• Bake in the preheated oven for 15 minutes. Flip and continue cooking until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.