Amy Pennington’s Spiced Yogurt Chicken

By Seattle Mag September 2, 2014

from Urban Pantry, © Amy Pennington

Makes 4-6 servings

One 4- to 5- pound chicken, cut up into pieces

4 to 5 tablespoons salt

1 cup plain yogurt (nonfat or full fat is fine)

½ cup milk

2 cloves garlic, smashed or finely chopped

¼ cup chopped fresh mint

One 3-inch piece fresh ginger, peeled and freshly grated

1 teaspoon ground paprika

½ teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon red chile flakes

Put the chicken in a large bowl and add the salt, tossing to combine well. Add all other ingredients and fold to combine well. Cover all the chicken pieces. Marinate covered in plastic, in the fridge all day or overnight.

Preheat the oven to 375 degrees F. Coat a large baking dish with olive oil. Remove chicken pieces from the marinade, shaking off any extra, and place the pieces in a single layer in the baking dish. It’s okay to crowd pieces and have them touching. Bake for about 1 hour, on the center rack, until the chicken is cooked through and golden. Remove and serve immediately.

Pantry Note: Roast chicken leftovers can be stored, covered, in the fridge for four days.

 

 

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