SPICY DILL DRESSING
This creamy dressing is fresh and spicy from the dill and harissa.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk the yogurt, dill, harissa, and a generous pinch of salt together in a small bowl. Whisk in the lemon juice, 1/4 cup water and a few grinds of pepper until blended.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 6
Steps:
- With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium
SPICED YOGURT SPATCHCOCK CHICKEN
Spatchcocked chicken is ideal for the barbecue as it cooks quickly and evenly - marinate in yogurt, coconut and spices for extra kick
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour this over the chicken, turning so that it coats both sides. Cover with cling film and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
- Remove the chicken from the fridge and spoon over the spicy paste, making sure it covers both sides. Chill for at least 4 hrs, preferably overnight.
- Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, mound them up on one side. Drizzle the skin of the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath. Cover with the lid and cook for 15-20 mins until charred.
- Flip the chicken over and move to the side with no coals underneath. Close the lid and cook for a further 20-25 mins until cooked through. Check that the juices run clear; if not, return to the barbecue for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6, place on a wire rack over a tray and cook for 45-55 mins. To char the skin, grill for a further 5-10 mins if needed.)
- Leave the chicken to rest for 20 mins, then scatter over the coriander and serve with chapatis warmed on the barbecue, raita and your favourite chutney.
Nutrition Facts : Calories 478 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 49 grams protein, Sodium 0.5 milligram of sodium
CRISPY SKIN CHICKEN WITH DILL AND GARLIC SAUCE
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy skin. Served with garlicky boiled potatoes, then topped with crunchy fried shallots and lots of fresh dill, this dish is perfect to welcome spring.
Provided by Kat Boytsova
Categories Chicken Garlic Pepper Shallot Potato Dill Fry Spring Passover Entertaining Easter Wheat/Gluten-Free Dairy Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place racks in upper and lower thirds of oven; preheat to 325°F. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 150°F, 45-50 minutes.
- Meanwhile, pulse garlic in a food processor until finely chopped. Heat 1 cup oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 tsp. salt. Set garlic oil aside for serving.
- Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 2 cups vegetable oil over medium-high until thermometer registers 350°F. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn't finished roasting yet.
- As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 350°F if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6-8 minutes. Transfer to clean wire racks as you go; season lightly with salt.
- Meanwhile, combine potatoes and 2 Tbsp. salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10-15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 1/3 cup reserved garlic oil, season with salt, and toss to combine.
- Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.
SPICY CHICKEN WITH YOGURT AND DILL
Steps:
- Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; sauté until shallots are tender, about 2 minutes. Add chicken with yogurt and sauté until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes. Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.
SPICY YOGHURT CHICKEN
Super moist chicken with a bit of a bite, my guests always enjoy this. I serve this with Jasmine rice and other vegetables. A do ahead recipe that can be marinated during the day and then popped in oven in the evening.
Provided by Sueie
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in shallow dish.
- Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken.
- Coat well.
- Cover and leave to marinate in refrigerator for at least 1 hour.
- Remove excess yoghurt mix from chicken.
- Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked.
- Place remaining yoghurt mix into saucepan.
- Blend in cornflour and sugar.
- Bring to boil, stirring.
- Reduce heat and simmer for 2 minutes.
- Drizzle sauce over chicken.
CHICKEN WITH YOGURT AND SPICES
My husband who is a spice nut, makes this chicken dish. We love it and it is so easy to put together. Marinates overnight. It is good broiled or grilled.
Provided by ratherbeswimmin
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the first 4 ingredients to a shallow dish; stir to mix well.
- Add the yogurt, lemon zest, lemon juice, garlic, and salt; stir to mix well.
- Add the chicken to the dish; spoon the sauce over the chicken to coat well.
- Cover with foil or plastic wrap and refrigerate overnight.
- Spray broiler pan with non-stick cooking spray.
- Take chicken out of marinade and drain well; discard marinade.
- Put chicken in the broiler pan.
- Broil 3 inches from heat source for about 5 minutes, turning once, or until chicken is browned and cooked through.
- Serve.
Nutrition Facts : Calories 161.7, Fat 3, SaturatedFat 1.3, Cholesterol 73.8, Sodium 96.7, Carbohydrate 3.4, Fiber 0.3, Sugar 2.1, Protein 28.9
SPICY TARRAGON YOGURT CHICKEN
Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
- Garnish with harissa sauce and a sprig of tarragon.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 2.9 g, Cholesterol 151.8 mg, Fat 7 g, Fiber 0.2 g, Protein 56.6 g, SaturatedFat 2 g, Sodium 1280.5 mg, Sugar 1.7 g
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- Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; sauté until shallots are tender, about 2 minutes. Add chicken with yogurt and sauté until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes. Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.
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