Our original chicken in yoghurt recipe was a little bland. Sharon spiced it up with some cumin and coriander and a touch of lemon zest. The whole family gave this recipe a thumbs up! Sharon also used the leftover chicken cold the next day chopped with avocado, lettuce and mayonnaise in a wrap and tells me it was very nice.
Serves 4
500g skinless chicken eg. thigh, breast or tenderloin
½ cup plain low fat yoghurt
1 teaspoon paprika
2cm piece fresh ginger, peeled and grated
1 green chilli, seeded and crushed (or ¼ teaspoon chilli powder)
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon finely grated lemon Zest
1½ cloves garlic, crushed
2 tablespoons finely chopped parsley or coriander
Combine yoghurt with paprika, ginger, chilli, cumin, coriander, lemon zest, garlic and parsley or coriander. Pour over chicken and mix through. Cover and marinate overnight in refrigerator for at least 30 minutes, turning occasionally. Heat a frying pan and add the chicken with marinade. Cover and cook on medium to high heat for 5 minutes. Turn chicken over then reduce heat to medium and cook for 10-15 minutes or until chicken is cooked through and tender. Don’t overcook the chicken as it will become dry. Let it rest for 5 mins and serve. Sharon served with mashed potato and broccoli. The eggplant, zucchini and lentil stew from a previous blog post would also work well as a side dish.
Note: Sharon used chicken used thigh fillets in this recipe. If using chicken tenderloins, 5 minutes each side should be enough cooking time as cooking time depends on the thickness of the meat.
Nutrition Information (per serve, chicken only): energy 865kJ, protein 26g, fat 10g, saturated fat 3g, carbohydrate 2g, fibre 0.5g.
