lamb

lamb

Succulent Yogurt Chicken (Serves 5-6)

Provided by Judie Steeves

Marinating this B.C. chicken in yogurt for an hour or overnight is the secret to its tenderness. The flavour’s pretty yummy too. It’s about as lean a meal as you can get if you use a non-fat yogurt and remove the skin and fat from the chicken parts. It’s scrumptious either barbecued or roasted.

10 chicken thighs
1 c. (250 ml) plain yogurt
3 green onions
2 tbsp. (30 ml) minced ginger
2 garlic cloves
1 tsp. (5 ml) curry powder
1 tsp. (5 ml) ground cumin
1 lime
salt and pepper to taste
parsley, to garnish

Skin and trim fat from chicken parts. Prepare marinade by putting yogurt into a glass dish with a lid which will hold the chicken snugly. Mince green onions, fresh ginger and garlic and add to yogurt along with the minced zest of the lime. Juice the lime into the yogurt mixture and add garam masala or curry powder, cumin and salt and pepper, to taste. Combine well and add chicken pieces, turning them about to coat each well. Marinate for an hour or overnight. Roast in a 350 F oven on a rack over a tin foil-lined pan for about 30 to 45 minutes, depending on the size of the pieces. Don’t overcook. You can also barbecue the marinated pieces for about 10 minutes a side, but spray each chicken piece with a little cooking oil before placing on the barbecue to help prevent it from sticking.