I have an enormous appreciation for Mediterranean kitchen. Maybe because Azeri food is very similar to Mediterranean cuisine. Maybe because in my heart of hearts I want to travel so badly and I would start with that part of the world 🙂 maybe one day soon I will 😉 who knows.
Anywho…this recipe is super easy and super delicious. The beauty of it is that you can modify however you like. You can add various spices to the marinade, use the whole chicken, just breasts, just thighs or a combination. You can roast it or bake it. Your preference, really.
Yogurt Chicken Thighs
Yogurt Marinated Chicken
6 chicken thighs (or a whole chicken cut up, adjust to your need/preference)
1/2 cup Greek yogurt (again, I use Fage only)
1/2 cup Plain yogurt (any will do, but I prefer the organic kind)
2 tsp salt
2 tsp pepper
1 tbsp Turmeric
Olive oil for drizzling over the chicken
** i also used 1 tbsp of a Tuscan Seasoning (it’s a mix of dry garlic, onions, bell peppers, oregano, rosemary, lemon peel, sea salt)**
Preheat the oven to 375, In a large pan combine everything except chicken. Stir well. Dip every piece of chicken in the yogurt mixture. Use your hands to make sure the yogurt mixture gets all over the pieces. Don’t be afraid to use too much, you want the chicken to be moist.
Place the chicken into a pan (if you want to bake it, this will make the dish more wet), or on a roasting pan (which is what I did). Once the oven has preheated place the roasting pan into the oven (on a middle rack) and cook for about 30-45 minutes (depending on which part of chicken you are cooking).
Serve it with potatoes or rice. I made some plain white rice in a rice cooker. I also made a neat little salad that I tried at my favorite Italian restaurant in Manhattan – Da Marino. It so simply delicious that I curse myself for not making it every day:
Take about 3 medium size tomatoes and 1 cucumber. Chop them up into a medium size pieces (closer to small than medium) and place them in a deep place. Pour a little bit of olive oil over the vegetables. Now chop up 2 cloves of garlic and add those to the plate (I would suggest smashing the garlic for more flavor). Now add salt and set aside for about 30 minutes. The juices will run and IT WILL BE DELICIOUS!