PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams
ROAST CHICKEN WITH LEMON AND ZA'ATAR
This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.
Provided by Susan Spungen
Categories dinner, poultry, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
- Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
- Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
- Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
- Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.
MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)
Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.
Provided by Mayukh Sen
Categories dinner, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
- When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
- In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
- To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams
More about "chicken with lemons sumac spiced yogurt recipes"
SUMAC YOGURT MARINATED CHICKEN | KETO CHICKEN THIGHS
From theprimaldesire.com
Cuisine MediterraneanEstimated Reading Time 4 minsServings 4Total Time 466411 hrs 27 mins
- Marinade blend all ingredients, except for the chicken, in a blender. (Remove jalapeno seeds first if you are really sensitive to spice.)
- Combine chicken and marinade mixture in a ziplock back and refrigerate, ideally overnight (if not, that’s ok but don’t expect it to be as good in the end).
OTTOLENGHI'S ROAST CHICKEN WITH ZA'ATAR AND SUMAC
From panningtheglobe.com
LEMON SUMAC YOGURT CHICKEN - CAROLINE FRANCO
From carolinelfranco.com
SUMAC-SPICED CHICKEN (MUSAKHAN) - EDIBLE COMMUNITIES
From ediblecommunities.com
BEST SUMAC CHICKEN BREAST RECIPE - HOW TO MAKE …
From food52.com
AIR FRYER YOGURT MARINATED CHICKEN - AIR FRYING FOODIE
From airfryingfoodie.com
CHICKEN SOUVLAKI WITH TZATZIKI | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SUMAC DRESSING : UGLY DUCKLING BAKERY
From uglyducklingbakery.com
SUMAC LEMON BAKED CHICKEN WINGS - A CEDAR SPOON
From acedarspoon.com
RAS EL HANOUT-SPICED GRILLED CHICKEN SALAD WITH SUMAC DRESSING
From thespicetrain.com
35 LEMON CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT RECIPE
From recipegoulash.cc
10 BEST SUMAC CHICKEN RECIPES | YUMMLY
From yummly.com
LEMON CHICKEN RECIPES
From allrecipes.com
ROAST CHICKEN WITH SUMAC, ZA'ATAR, AND LEMON | THE SPLENDID TABLE
From splendidtable.org
ROASTED CHICKEN WITH SUMAC AND MEYER LEMONS - FEASTING AT HOME
From feastingathome.com
MARINATED ROAST CHICKEN WITH SUMAC, LEMON, AND SALT
From tastecooking.com
19 BEST ARABIC CHICKEN DISHES - GO COOK YUMMY
From gocookyummy.com
LEMON CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MIDDLE EASTERN CHICKEN AND RICE RECIPE • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT RECIPE
From foodhousehome.com
CHICKEN MEATBALLS WITH WHIPPED TAHINI AND ARUGULA
From epicurious.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
20+ EASY LEMON CHICKEN RECIPES - HOW TO MAKE LEMON …
From delish.com
ROASTED LEMON-SUMAC CHICKEN RECIPE - PAMELA SALZMAN
From pamelasalzman.com
25 LEMON CHICKEN RECIPES
From allrecipes.com
LEMON-SUMAC ROASTED CHICKEN RECIPE | KITCHN
From thekitchn.com
HOW TO MAKE DINNER AND DESSERT FOR GOOD GUT HEALTH - FACEBOOK
From facebook.com
AUTHENTIC MUSAKHAN (PALESTINIAN SUMAC CHICKEN WITH ONIONS)
From munatycooking.com
You'll also love