Mediterranean Yoghurt-Marinated Chicken with Herb Yoghurt
Mediterranean Yoghurt-Marinated Chicken with Herb Yoghurt
Ingredients
600g Chicken Fillet, cut In 2-3 cm chunks
200g Straggato Yoghurt Authentic, Charalambides Christis
3 tbsp Extra Virgin Olive Oil
2 tsp Smoked Paprika
1 tsp Sweet Paprika
1 tsp Ground Thyme
1 tsp Sumac
1 tsp Dry Coriander, Ground
Zest of 1 Lemon
1 tsp Fine Sea Salt
½ tsp Freshly Ground Black Pepper
1 tbsp Fresh Parsley, chopped
For The Herb Yoghurt Sauce
200g Straggato Yoghurt Authentic, Charalambides Christis
1 tbsp Lemon Juice
1 tbsp Olive Oil
1 tbsp Fresh Parsley, Finely Chopped
1 tbsp Fresh Mint, Finely Chopped
¼ tsp Fine Salt
For The Papad-Style Shells
Papadams
Vegetable Oil, preferably rapeseed oil
Instructions
Start by preparing the chicken marinade. In a large bowl mix the yoghurt, olive oil, smoked paprika, sweet paprika, thyme, sumac, coriander, lemon zest, salt and black pepper until well combined. Add the chicken chunks and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 2 hours, though allowing the chicken to marinate overnight (8-12 hours) will produce deeper flavour and greater tenderness.
Preheat the oven to 220°C with air circulation and place the rack in the middle position. Remove the chicken from the refrigerator and lightly shake off excess marinade without wiping it completely clean. Arrange the chicken pieces on an oven-proof rack placed over a tray or dish. Roast for approximately 18-22’, turning once halfway through, until the chicken develops a golden colour with light caramelisation while remaining juicy inside.
While the chicken cooks, prepare the herb yoghurt sauce. In a bowl combine the yoghurt, lemon juice, olive oil, chopped parsley, chopped mint and salt. Mix until smooth and well incorporated. Taste and adjust seasoning if necessary. Cover and keep refrigerated until ready to serve so that the flavours remain fresh.
Next prepare the papad-style shells. Heat a small amount of vegetable oil in a pot over medium-low heat. Slide the papadum into the hot oil and cook for a few seconds until it expands and becomes crisp. Remove immediately and place on kitchen paper to drain.
To assemble the dish, place the papad shells on the serving plate. Add a small layer of mixed green leaves. Arrange the hot roasted chicken pieces inside the papad shells and spoon over a generous amount of the herb yoghurt sauce. Finish with a drizzle of extra virgin olive oil and garnish with the parsley before serving.
