This rich Mediterranean dish uses yogurt as the base for a creamy sauce that leaves chicken tender as butter underneath. Spices like cumin, coriander, and turmeric, as well as the green bite of grape leaves, give the recipe an added kick of complex flavors. For the real Greek effect, use the thickest, plainest yogurt available.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Clean chickens and pat dry. Then cut into pieces and partially remove skin.
- Preheat oven to 450°F.
- Whisk yogurt in a bowl with mint, bay leaf, cumin, coriander, turmeric, salt, and white pepper. Mix in chopped grape leaves.
- Place chicken pieces in a tightly-packed layer at the bottom of an oven-safe pan. Slather meat with yogurt mixture. Cover with aluminum foil.
- Bake for 40 minutes, until liquid is bubbling and chicken is nearly tender.
- Remove chicken from oven and pull back foil. After stirring gently, continue baking for about 20 minutes, until chicken is very tender.
- Sprinkle with lemon zest and serve hot.
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