Friday, March 23, 2012

SRC-Style Recipe Swap - Spicy Yogurt Marinated Chicken

With so many amazing blogs out there, it seems like I have an ever growing list of recipes I want to try but, getting through the list can seem unattainable.  After several months, I recently visited the What’s Cooking board on The Nest and was excited to see a new recipe swap SRC-Style.  Hosted by Sarah with A Taste of Home Cooking this isn’t your ordinary recipe swap, organized as a blog swap giving foodies an opportunity to prepare any recipe off a randomly picked fellow blogger’s website. 


For my assigned blog, I was fortunate enough to receive Carrie’s Sweet Life.  Simplistic in nature, Carrie’s website is packed full of amazing full flavor, “down home” recipes.  In fact, there are so many to choose from that I couldn’t resist and had to make two! 


To start, a Spicy Yogurt Marinated Chicken which I prepared tandoori style in a 425 degree oven, this and the addition of turmeric were the only tweaks I made.  I chose low-fat yogurt over full fat, and would recommend against using non-fat as you need a little to retain moisture and achieve the silky texture to the chicken.


Ingredients

One whole chicken divided into pieces
1 cup plain, low-fat yogurt
3 tbsp fresh lime juice
3 tbsp extra-virgin olive oil
½ cup chopped onion
¼ cup fresh chopped mint
2 garlic cloves
Two 2-inch pieces of lime zest
1 tsp ground turmeric
½ tsp ground cumin
½ tsp hot paprika
½ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp ground ginger


In a food processor; blend all of the ingredients (less the chicken) until smooth, then marinate the chicken pieces in the mixture overnight making the pieces are evenly coated, and turning once or twice during.


To cook the chicken; preheat your oven to 425 degrees, and bake on a sheet tray lined with cookie racks for 30 minutes, then turn and bake until cooked through, about 8 to 10 minutes for the smaller pieces and 15 to 20 minutes for the larger pieces.  [Cooking on racks will allow the heat to circulate on both sides resulting in quicker, more even cooking.]  If the chicken appears charred don’t panic!  This is exactly what you are looking for.  Let the chicken rest for 10 to 15 minutes before serving. 

Thanks Carrie for having such a great blog to work off of!!

3 comments:

  1. I probably have saved more recipes than I can make in any given lifetime from bloggers posts, so I can understand exactly what you mean. This recipe does look like a good one, lots of great spices in there. Your picture is enticing-yum! Have a great weekend!

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  2. Glad you enjoyed this chicken recipe. It reminded me I really should make it again!

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  3. Yum! This sounds like a great recipe.

    Thanks for being part of the recipe swaps!

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