Chicken with Yogurt
You don't need to use a whole chicken for this recipe; drumsticks, thighs, and breasts can all be used exclusively or in combination.
INGREDIENTS | SERVES 4
1 whole chicken
Salt and pepper
2 cups strained yogurt (see recipe in Chapter 17)
2 tablespoons milk
2 tablespoons fresh mint, chopped
2 cups dry bread crumbs
½ cup salted butter
Preheat oven to 350°F.
Wash chicken well inside and out and pat dry with paper towel. Cut chicken into sections; rub vigorously with lemon halves and sprinkle with salt and pepper. Place pieces in colander; let stand 1 hour.
Place yogurt in mixing bowl. Add milk and mint; mix well with whisk until smooth.
Dip each piece of chicken into yogurt mix then cover entirely with good sprinkling of bread crumbs. Place on greased roasting pan; drizzle melted butter over top.
Bake about 1 hour, until chicken pieces are golden brown.
Serve with a side of rice or fried potatoes.
PER SERVING Calories: 921 | Fat: 53g | Sodium: 816mg | Carbohydrates: 51g | Fiber: 5g | Protein: 58g
The oldest surviving reference to yogurt is a passage by Pliny the Elder, a Roman author and philosopher, who records that certain nomadic tribes were in the habit of thickening milk into a substance with a pleasing acidity.