Mediterranean · Chicken

Yogurt Marinated Chicken Leg and Thigh

Turkish or Greek, depending who you ask

Rating

Makes 4 servings Added by Rebecca Ingredients 9

"Once again it seems we have two common cuisines shared by two adversarial countries. That is a pity." Overnight in the marinade is better. From his lockdown letter "We All Are Not Perfect", April 2020.

Ingredients

4 drumsticks and 4 thighs
1 cup plain yogurt plus another cup for later , Greek Lebneh is best if you have it
2 tbsp tomato paste
¼ cup red wine vinegar
3 garlic cloves crushed
1 tsp crushed red pepper or 2 tablespoons harissa
2 stalk fresh oregano gently rubbed in the palms of your hands
¼ cup olive oil
Salt and pepper

Method

In a bowl add all the above ingredients less the S&P and mix well.
Rinse and dry off the chicken and season with S&P then add to the bowl. Coat the chicken with the yogurt mixture and let stand for at least 2 hours. Overnight is even better.
Preheat the oven to 375°. Remove the chicken (make sure it is well coated with marinade) and place on a baking sheet lined with parchment paper — this will save 15 minutes of scrubbing.
Cook for approximately 35–40 minutes or until the juices run clear and the chicken has a reddish-brown crust.
To plate: place a nice portion of Sultan's Pilaf on the bottom of the plate, a leg and thigh over the rice, then take some of the extra yogurt, add salt and pepper and a squeeze of lemon juice and pour over the chicken.