This ultra simple mix-all, virtuous recipe was a big hit with all my family. Actually my dear husband loved it so much he finished the dish off despite the large proportions I had cooked, hoping for leftovers. The baked yogurt coats the chicken with a dense, golden layer and develops a nicely tangy and refreshing flavour, enhanced by the coriander. The sweet mash make a perfect pairing for a simple, low-fat and truly fulfilling dinner.
Two corianders and yogurt minute chicken
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Recipe by: Inspired by Joel Robuchon, 155 recipes to lose weight and remain slim Busy:10 min, Total prep time: 25 min Serves: 4 |
Preheat oven to 240 degrees and turn the grill on.
Mix in a bowl the yogurt, spices, chopped coriander, salt and pepper. Add the chicken breasts and mix well.
Spread the chicken with the mixture on top in a lightly oiled gratin dish, and place under the grill for 15-20 minutes, until the chicken is cooked through.
Make the sweet potato mash:
Peel the potatoes and cut into wedges. Steam or boil for about 15 minutes, until tender. Mash with a fork, add a knob of butter, salt and pepper and stir in a bit of warm milk until achieving the desired consistency. Season to taste.
Serve the chicken with the mash and the baked yogurt. You can also loosely stir in the baked yogurt into the mash before serving.
Prepare the chicken:
Preheat oven to 240 degrees and turn the grill on.
Mix in a bowl the yogurt, spices, chopped coriander, salt and pepper. Add the chicken breasts and mix well.
Spread the chicken with the mixture on top in a lightly oiled gratin dish, and place under the grill for 15-20 minutes, until the chicken is cooked through.
Make the sweet potato mash:
Peel the potatoes and cut into wedges. Steam or boil for about 15 minutes, until tender. Mash with a fork, add a knob of butter, salt and pepper and stir in a bit of warm milk until achieving the desired consistency. Season to taste.
Serve the chicken with the mash and the baked yogurt. You can also loosely stir in the baked yogurt into the mash before serving.
The yogurt separates from its liquids when baked and takes on a denser texture. Don't forget to also serve the yogurt bits that did not stick to the chicken, you will love their flavour with the mash.
Ingredients
For the chicken:
4 chicken breasts
350 g Greek-style yogurt
1 teaspoon mild or medium curry
1 teaspoon ground coriander
2 tablespoons fresh coriander, chopped
Salt and pepper
For the mash:
2 large sweet potatoes
A knob of butter
A bit of milk
Salt and pepper
For the chicken:
4 chicken breasts
350 g Greek-style yogurt
1 teaspoon mild or medium curry
1 teaspoon ground coriander
2 tablespoons fresh coriander, chopped
Salt and pepper
For the mash:
2 large sweet potatoes
A knob of butter
A bit of milk
Salt and pepper
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