A rather ambitious title I concede, but this super quick dish is a complete stunner. First, look at these vibrant colours. Then taste it. The sharply flavoured, almost fizzy and moist chicken will explode in your mouth with an infectious good mood, seconded by the fresh and zesty yogurt sauce. Ah, and almost no fat here. A great thing now that this warm and sunny weather is having us dusting off our summer wardrobe. :-)
Thousand spice chicken with lemon yogurt sauce and steamed vegetables
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Recipe by: adapted from recipe in savoureuses volailles, Cobra editions, 2008 Busy:15 min, Total prep time: 25 min Serves: 4 |
With a rolling pin, flatten the chicken fillets. If they become too large, cut them in half.
Preheat the oven to 200 degrees C.
Coat the chicken generously with the spice mix. Heat the olive oil in a large frying pan and sauté the chicken 1 to 2 minutes on each side.
Transfer the chicken to a lightly oiled dish (or simply place on a greaseproof paper on the tray of your oven) and bake for 10 minutes.
Prepare the sauce: mix the yogurt, oil and lemon juice and season to taste.
Serve the chicken with the sauce and lightly steamed vegetables. On the picture I steamed broccoli (steamed for 10 min) and mangetout beans (added in the last 2 minutes), and mixed them with fresh cress salad. It was a pure délice.
Mix the salt, herbs, spices and garlic together.
With a rolling pin, flatten the chicken fillets. If they become too large, cut them in half.
Preheat the oven to 200 degrees C.
Coat the chicken generously with the spice mix. Heat the olive oil in a large frying pan and sauté the chicken 1 to 2 minutes on each side.
Transfer the chicken to a lightly oiled dish (or simply place on a greaseproof paper on the tray of your oven) and bake for 10 minutes.
Prepare the sauce: mix the yogurt, oil and lemon juice and season to taste.
Serve the chicken with the sauce and lightly steamed vegetables. On the picture I steamed broccoli (steamed for 10 min) and mangetout beans (added in the last 2 minutes), and mixed them with fresh cress salad. It was a pure délice.
This coating works also well with barbecue cooking. In that case oil the chicken fillets lightly before coating them.
Ingredients
1 teaspoon salt
1/2 teaspoon black pepper
1-1/2 teaspoons dried garlic or 2 large garlic cloves, chopped finely
2 teaspoons paprika
3 tablespoons thyme
3 tablespoons oregano
4 chicken fillets
2 tablespoons olive oil
For the sauce:
4 tablespoons greek-style yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper
Serve with steamed broccoli, mangetout beans and cress salad
1 teaspoon salt
1/2 teaspoon black pepper
1-1/2 teaspoons dried garlic or 2 large garlic cloves, chopped finely
2 teaspoons paprika
3 tablespoons thyme
3 tablespoons oregano
4 chicken fillets
2 tablespoons olive oil
For the sauce:
4 tablespoons greek-style yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper
Serve with steamed broccoli, mangetout beans and cress salad
Copyright © 2009 Tasty Diaries. All rights reserved.
3 Comments to “Thousand spice chicken with lemon yogurt sauce and steamed vegetables”
March 25th, 2010 at 2:23 pm
Easy and so delicious.
March 25th, 2010 at 4:04 pm
Very easy to make and so so yummy! Great to make for a quick dinner. I wasn’t quite so healthy- I made some mashed potato to go with it as well as the steamed veg.
March 26th, 2010 at 12:55 pm
Easy and so, so delicious! I had been stuck home with two sick children and was having a friend for dinner. I thankfully had the chicken and spices and yogurt….it was great. Thank you. Love your emails!