Chicken with yogurt and lemon sauce

Name: Chicken with yogurt and lemon sauce - Antonela J.
Ingredients: 1 portioned chicken 2 tablespoons honey MARINADE 3 lemons 3 tablespoons oil 1 piece of ginger 4 cloves of garlic OPTIONAL 1 pinch of pepper (I added) salt YOGURT SAUCE 1 kg natural yogurt (recommended

Meat - Chicken with yogurt and lemon sauce by Antonela J. - Recipia

Chicken with Yogurt and Lemon Sauce The first time I tried this combination was on a day when the chicken I bought was quite bland, and I wanted something fresher in taste. I used portioned chicken, lemons, and 3.5% fat yogurt. I omitted honey for personal reasons, but the original recipe includes it. I’ve been making this for a while, especially when I need a straightforward recipe without too many complications. Quick Info Total Time: approximately 2 hours (includes minimum marinating time) Preparation Time: 30 minutes (plus at least 1 hour marinating) Baking Time: 45 minutes Servings: 4-6 Difficulty: easy-medium Recipe Type: main course, ideal for lunch or dinner Ingredients 1 chicken (quartered) 2 tablespoons honey (optional) For the marinade: 3 lemons (zest and juice) 3 tablespoons oil 1 small piece of ginger 4 garlic cloves pepper (to taste) salt For the yogurt sauce: 1 kg natural yogurt (ideally 3.5% fat or homemade from whole milk) 2 teaspoons curry powder optional: chopped or ground coriander 1 teaspoon star anise seeds (if available) fresh coriander or parsley leaves for garnish salt, pepper Instructions 1. Rinse the chicken pieces well in cold water and drain them. You can pat them dry with paper towels if you want them to be dry. You can remove the skin or leave it on, as preferred. 2. Score the thighs around the joint and on the meaty parts diagonally. If using chicken breasts, slice each piece lengthwise and then make deep cuts about 1 cm apart in a diamond pattern. 3. Place all the pieces of meat in a large enough bowl for marinating. 4. Peel the ginger and garlic and grate them finely. Add the juice and zest of the 3 lemons over the ginger and garlic. Incorporate the oil, salt, and pepper. 5. Pour the marinade over the chicken and mix well to coat each piece. Cover the bowl with a lid or plastic wrap and refrigerate for at least an hour. 6. Preheat the oven to 180°C (350°F). 7. Remove the chicken pieces from the marinade and shake them gently to avoid large pieces of ginger, garlic, or lemon zest sticking to the meat. If using honey, brush each piece now on all sides. 8. In a baking dish with higher sides, place the yogurt, then add salt, pepper, curry powder, star anise, and if desired, a little coriander. Mix until you have a smooth sauce. 9. Place the chicken pieces on top of the yogurt sauce. You can add lemon slices on top. Put the dish in the oven on the middle rack. 10. Bake for about 45 minutes. Occasionally, you can turn the meat to ensure even cooking. 11. If you notice that the yogurt sauce has separated or looks curdled, you can blend it at the end with a spoon or two of fresh yogurt for a smoother texture. 12. Serve the chicken with the sauce, lemon slices, and chopped coriander or parsley leaves. It pairs very well with cabbage and carrot salad and plain basmati rice. The next day, you can try it with boiled potatoes. Why I Make This Recipe Often The marinated chicken with lemon and yogurt sauce is easy to adapt once you have the main ingredients. For chicken that lacks flavor, the marinade brings taste and tenderness. I usually prepare it when I need a hearty main dish without spending hours by the oven. The leftovers can be easily used the next day. Tips and Variations Tips Do not leave the meat too long in the lemon marinade, especially if using breast, to avoid it becoming too soft. For yogurt, the fattier version gives a richer sauce. If you have homemade yogurt, it turns out even better. If you prefer not to have sweetness, you can omit the honey. I’ve noticed that the lemon flavor is not overpowering, but the honey balances it a bit. Substitutions Fresh ginger can be replaced with a little powder, but the flavor won’t be as bright. Coriander can be swapped with chopped parsley if you don’t prefer it. If you don’t have star anise, you can skip it; it’s not essential. Variations You can use only thighs or only breasts, depending on what you have. For an extra pop of color, the lemon slices on top can be replaced with orange if you prefer a sweeter flavor. The sauce can be adapted with spice mixes you have on hand. Serving Ideas It goes well with cabbage and carrot salad, plain rice, or boiled potatoes. You can top it with sesame seeds or sliced almonds for texture. Frequently Asked Questions Can I use low-fat yogurt? Yes, but the sauce will be thinner and more tangy, lacking the creamy texture that the higher-fat yogurt provides. How long should I marinate the meat? At least one hour is sufficient. If it sits longer, that’s fine, but I don’t recommend more than 4-5 hours in the fridge, especially for breasts. Can it be made without honey? Yes, honey is optional. It serves to balance the flavor, but if you don’t want sweetness in the main dish, you can skip it. What type of chicken works best? Bone-in thighs are juicier, but breasts also work if you score them well and don’t overcook them. What should I do if the yogurt sauce curdles while baking? It’s not a taste issue, just an appearance one. It can be quickly blended or mixed with a bit of fresh yogurt. Nutritional Values Estimated values (per serving, for 6 servings): approximately 300-350 kcal, 30g protein, 15g fat, 10g carbohydrates (without sides). Honey slightly increases the calorie values. Full-fat yogurt adds more fat, while low-fat yogurt slightly decreases the calorie count but also affects the texture. Storage and Reheating The chicken with yogurt sauce can be stored in the fridge, covered, for 1-2 days. The sauce can be reheated on low heat, but not too much to avoid curdling again. The chicken is also good cold, but if you want to reheat it, use the oven or a skillet on low heat. If you’ve added lemon slices on top, you can remove them before reheating to prevent bitterness. The recipe is not suitable for freezing after baking, but the marinated chicken can be frozen before cooking.

Chicken with yogurt and lemon sauce

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