Yogurt Marinated Fried Chicken With Saffron And Paprika Food

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YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA



Yogurt-Marinated Fried Chicken With Saffron and Paprika image

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.

Provided by Julia Moskin

Categories     dinner, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 1/2 pounds boneless, skinless chicken thighs
2 1/4 cups flour
2 1/2 teaspoons paprika
1 tablespoon plus 3/4 teaspoon dried mint
1 tablespoon plus 3/4 teaspoon salt, more for sprinkling
1/2 teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Steps:

  • In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
  • In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
  • Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY YOGURT CHICKEN



Spicy yogurt chicken image

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

8 skinless chicken drumsticks
142ml pot natural yogurt
1 tsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric

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

GOOD FRICKIN' PAPRIKA CHICKEN



Good Frickin' Paprika Chicken image

While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h20m

Yield 6

Number Of Ingredients 14

6 tablespoons plain yogurt
3 cloves garlic, crushed
3 tablespoons ground paprika
2 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pinch cayenne pepper
1 (5 pound) whole chicken, cut into 8 pieces
salt
¼ cup olive oil
2 tablespoons sherry vinegar
1 tablespoon ketchup
⅛ teaspoon hot chile paste (such as sambal oelek)
1 pinch paprika
salt and pepper to taste

Steps:

  • Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
  • Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
  • Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
  • Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
  • Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
  • Spoon sherry vinegar mixture over cooked chicken and serve.

Nutrition Facts : Calories 617.9 calories, Carbohydrate 5.8 g, Cholesterol 167.1 mg, Fat 41.3 g, Fiber 1.4 g, Protein 54.1 g, SaturatedFat 9.7 g, Sodium 257.6 mg, Sugar 2.6 g

SAFFRON-YOGURT CHICKEN KEBABS



Saffron-Yogurt Chicken Kebabs image

A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

3/4 cup plain whole-milk Greek yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
1/2 teaspoon saffron threads
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Steps:

  • In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
  • Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
  • Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

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