|I love Turkish Tiles! They are so beautiful!|
|The kitchen behind clear glass|
|Protect yourself from the Evil Eye!|
This recipe needs at least 6 hours of marinating time, so think ahead when you want to try it!
Turkish Yogurt Chicken
I was only making three chicken breasts, but I didn’t modify the recipe at all, just to make measurments simple. I started by raiding my cupboard for the spices I would need, so I could open them and get them all ready to scoop. Here is a list of the ingredients:
1/2 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon cinnamon
I used about a tablespoon of minced garlic,
1/2 cup grated onion
I did three tablespoons of Lime juice (deviation from the recipe, as it calls for lemon juice but I didn’t have any)
1 cup plane yogurt (I used my homemade)
First you get 1 cup of yogurt into a bowl that you can mix. My homemade yogurt was very thick and creamy. It worked grate.
|Yummy looking huh?|
|Okay, that looks a little better!|
|Okay, proof I made too much sauce for three chicken breasts…you can hardly
see the chicken breasts in there!
Once you are done marinading, you can choose how you wish to cook this chicken. You can bake it, grill it, or broil it, however you desire. I am going to bake it.
Okay, so I accidentally published this before I was ready, and I don’t know how to go back and take it off and just save it in draft form, so I have just had half of a recipe up all day. I am sorry about that.
My plan was to have this chicken for dinner, and cook it after it had been marinating all day, to serve for our evening meal, but plans changed a little bit. We were out and about trying to get my new computer fixed, and wound up going to an Indian restaurant. Click here to see the review for that restaurant..
When I got home, I put this mixture in the oven at 175 degrees C, or about 350 F uncovered. After about
15 minutes, the top was starting to get darker than the rest, so I took it out and covered it with foil. I will pull it out of the oven when the internal temperature of the chicken is at 160 F.
This is what it looks like right out of the oven:
From here, I am just putting the lid on and waiting for tomorrow. I used maybe a whole tablespoon of cayenne pepper, so this one is SPICY!
THE NEXT DAY….
Since we ate Indian food last night for dinner, we turned our chicken into lunch today.
First I washed and sliced up some cherry tomatoes and some cucumber. I also got the Simplot tortillas that we are going to wrap them in. for all you Idaho people, you know the name.
Next, I made some lime sour cream to cool the spice down just a little.
I put it all together,
It tasted really yummy! The flavors were not something that is in our every day palate, but it really turned out well. I think Next time I make this, I will try to grill it, rather than just baking it in the yogurt sauce!