Chicken Baked in Yogurt Sauce
Chicken Baked in Yogurt Sauce paired with Cruvin*
Serves 6
| INGREDIENTS: | |
| 1 c plain Greek yogurt | |
| ¼ c chopped fresh mint, or 1 Tbsp dried | |
| 1 bay leaf, finely chopped | |
| 2 tsp ground cumin | |
| 1 tsp ground coriander | |
|
½ tsp ground turmeric
|
|
| 1 tsp salt | |
| 1 tsp fresh ground white pepper | |
| 6 lbs whole chicken pieces | |
| 1 large red onion, quartered and cut into ¼ inch slices | |
| 2 tsp finely chopped lemon zest |
Preheat the oven to 450 degrees F. Mix the first 8 ingredients together in a bowl. Place chicken pieces in baking dish close together in a single layer. Add the onion to the dish and pour the yogurt mixture over top. Turn the chicken pieces to coat them in the yogurt mixture. Cover the dish with aluminum foil and bake for 40 minutes. Remove foil, gently stir, and bake another 20 minutes. Sprinkle the lemon zest over the top of chicken and serve.
*note: Cruvin is a red wine from Italy made from the Corvino grape.
Recipe adapted from “The Olive and the Caper” by Susanna Hoffman.
