Baked Smoky Yoghurt Chicken
by Mina Holland from Mama – Reflections on the food that makes us (Orion)
Yoghurt also tenderises. In the recipe below, it combines with the mustard, garlic and spice to soften and season the meat over 48hrs of marinating. I like a quick-fix meal as much as the next person, but leaving the chicken to marinate overnight really pays off here. You want all the flavours to marry and mature, seeping into the pores of the meat.
Prep time: 10mins + 24hrs marinating
Cooking time: 30-40 mins
Ingredients400g natural yoghurt1 heaped tbsp Dijon mustard1 heaped tsp pimento (paprika, as it’s normally known)2 large garlic cloves, peeled and minced2 tbsp extra virgin olive oilbig pinch of salt8 boneless chicken thighs, skin on (Nigel says your butcher will do this for you if necessary)
2 onions, peeled and quartered
MethodMix the yoghurt, mustard, pimento (paprika), garlic, olive oil and salt together in a large bowl. Put the chicken thighs in the bowl and coat them in the mixture, making sure each thigh is covered with the pinkish sauce. Transfer to a big, sealable freezer bag or cover the bowl with cling film and leave in the fridge to marinate overnight, or 2 nights if you have time.When you are ready to cook, preheat the oven to 200C/400F/Gas mark 6. Arrange the chicken in a baking tray and add the onion quarters, tossing them in the residual marinade that forms a moat around the chicken thighs.Bake for 30-40 mins, until the tops and edges of the chicken are crisping up and developing a tan (the onion will be blackening in some areas – I consider this a good thing). At this point, should you want your chicken crispier or even charred, you can heat a frying pan and fry it for a couple of mins.Once ready, slice the chicken at an angle and arrange it on a board. Serve with a chopped salad and something to soak up the fatty, yoghurty juices, like plain white rice, or naan bread.