John Myers
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Chicken in Yogurt Marinade
The perfect chicken in yogurt marinade recipe with a picture and simple step-by-step instructions.
FOR THE MARINADE
- 1 size Onion red
- 2 size Garlic cloves
- 1 tablespoon Freshly grated ginger
- 1 tablespoon Hot & sweet chili sauce
- 1 whole Lemon / juice and zest
- 6 piece Cloves whole
- 1 teaspoon Ground coriander
- 1 teaspoon Sea-Salt
- 200 g Yogurt
FOR THE VEGETABLES
- 2 small Zucchini
- 2 size Paprika
- 3 piece Carrots
- 1 size Onion red
- 5 piece Tomatoes
- 1 shot Olive oil
- 1 shot Rosemary salt
- 1 shot Lemon pepper
AS AN APPENDIX
- 12 piece Potatoes
- 12 piece Olive oil
- 12 piece Rosemary salt
AND NOT LAST OF COURSE …
- 1 whole Chicken
- 1 tablespoon Cranberries from the glass
- 1 tablespoon Hot and sweet chili sauce
The day before: prepare the marinade
- Peel the onion and garlic and cut into large pieces – grate the ginger – wash the lemon with hot and rub the peel, then squeeze out – finely crush the cloves in a mortar
- Now pour all the ingredients and spices for the marinade into a tall mixing cup and puree everything finely
The day before: prepare the chicken
- Wash the chicken and pat dry – lay it backwards upwards and cut through the left and right of the rear wheel with the poultry shears – then you can turn the chicken over and lay it flat – it then no longer has to be turned over while frying (it may still need to be opened by hand press the sternum until it is really flat)
- Put the marinade and chicken in a large freezer bag – make sure that the marinade goes everywhere! – Close the bag tightly and chill overnight
The next day: get the chicken out of the marinade
- take the chicken out of the bag – wipe off the marinade slightly – lay the chicken flat on a roasting tray – the marinade from the bag goes into a separate saucepan
Prepare the vegetables and potatoes
- Cut all the vegetables into large pieces and put them in a large, lockable bowl (put the tomatoes aside beforehand, because they come into the oven at the very end) – add olive oil, pepper and rosemary salt to the vegetables, close the bowl and shake vigorously so that the oil and spices are evenly distributed over the vegetables – the vegetables, which are now well moistened with the oil marinade, are placed around the chicken on the roasting tray
- Chop the potatoes into large pieces and add them to the bowl with the olive oil and rosemary salt – also shake well so that the oil and spices are well distributed – place the potato pieces on a separate roasting tray
Fry the chicken in the vegetables – fry the potato
- Now both roasting trays are pushed into the preheated oven and everything is roasted softly for 45 to 50 minutes at 200 degrees hot air – the tomatoes are added 10 minutes before the cooking time – at the end of the cooking time, possibly cover the areas of the chicken that are already colored with aluminum foil nothing burns – finally turn on the grill briefly to get the skin crispy …. TIP: the chicken is ready to cook when you prick the thickest part with a fork and the juice comes out clear
Finish the sauce
- Now the put back marinade is refined in the casserole with lingonberries, hot and sweet chilli sauce and a little pepper – just to be on the safe side, let the sauce boil vigorously to kill any bacteria, because the raw chicken was “parked” in the marinade!
serve
- Cut the chicken into pieces with the poultry shears and place on the plate with the fried potatoes, the vegetables and some sauce – add a little spring onion (the green part cut into rings)
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