GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
POMEGRANATE-GLAZED CHICKEN WITH BUTTERY PINE NUTS
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Chicken Yogurt Roast Bake Pomegranate Juice Honey Garlic Pine Nut
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
- Let chicken sit at room temperature 1 hour before cooking.
- Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
- Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
- Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25-30 minutes. Transfer to a cutting board and let rest 15 minutes.
- Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don't let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
- Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.
TURKISH SPICED MEATBALLS WITH POMEGRANATE YOGURT SAUCE
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Provided by Melissa Roberts
Categories Lamb Appetizer Bake Cocktail Party Yogurt Oscars New Year's Eve Ground Lamb Spice Family Reunion Poker/Game Night Shower Pomegranate Party Pomegranate Juice Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 42 meatballs
Number Of Ingredients 15
Steps:
- Make Sauce:
- Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
- Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
- Make Meatballs:
- Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible.
- Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped. Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined. (Do not overblend.)
- Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan.
- Preheat oven to 350°F with rack in middle. Line a large, rimmed sheet pan with foil.
- Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle). Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch. Transfer, as browned, to lined sheet pan.
- Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes. Drain briefly on paper towels.
- Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon. Sprinkle some pomegranate seeds over top. Spear each meatball with a toothpick and serve yogurt alongside for dipping.
TURKISH-SPICED CHICKEN KEBABS WITH POMEGRANATE RELISH AND TAHINI YOGURT
Provided by Sarah Dickerman
Categories Chicken High Fiber Dinner Spice Healthy Pomegranate Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- For tahini yogurt:
- Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
- For pomegranate relish:
- Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For chicken:
- Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
- Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
- Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
- Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.
SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE
This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it's lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it's roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.
Provided by Kay Chun
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
- Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
- While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
- Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
More about "chicken with yogurt pomegranate sauce recipes"
POMEGRANATE CHICKEN THIGH RECIPE | THE …
From themediterraneandish.com
SPICY YOGURT AND LEMONGRASS-MARINATED CHICKEN WITH …
From splendidtable.org
ROASTED CHICKEN WITH POMEGRANATE - LIDIA
From lidiasitaly.com
CHICKEN WITH YOGURT AND POMEGRANATE RECIPE
From telegraph.co.uk
SPICY POMEGRANATE MOLASSES GLAZED CHICKEN WITH LIME YOGURT …
From myculinaryfix.com
TURKISH-SPICED CHICKEN KEBABS WITH POMEGRANATE RELISH …
From bonappetit.com
RAS-EL-HANOUT CHICKEN WRAPS WITH A YOGHURT SAUCE RECIPE - BBC …
From bbc.co.uk
15 YOGURT-MARINATED CHICKEN RECIPES
From allrecipes.com
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES | YUMMLY
From yummly.com
POMEGRANATE SUMAC CHICKEN – LEITE'S CULINARIA
From leitesculinaria.com
CHICKEN WITH YOGURT POMEGRANATE SAUCE RECIPES RECIPE
From alicerecipes.com
10 BEST CHICKEN WITH POMEGRANATE SAUCE RECIPES
From yummly.com
GREEK YOGURT PARMESAN CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
RAITA RECIPE (INDIAN YOGURT SAUCE) - A SPICY PERSPECTIVE
From aspicyperspective.com
YOGURT MARINATED BAKED CHICKEN - EASY RECIPE!
From diethood.com
GLAZED POMEGRANATE CHICKEN RECIPE - THIS IS HOW I COOK
From thisishowicook.com
YOGURT-MARINATED CHICKEN & GARLIC SAUCE RECIPE | HELLOFRESH
From hellofresh.com
YOGURT MARINATED CHICKEN - COOKING CLASSY
From cookingclassy.com
HOMEMADE BBQ SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
CHICKEN WITH POMEGRANATE SAUCE - FULL BELLY FARM
From fullbellyfarm.com
GLUTEN-FREE MEDITERRANEAN RECIPES: FOUR COELIAC-FRIENDLY DISHES …
From smh.com.au
POMEGRANATE CHICKEN, PERSIAN STYLE • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
You'll also love