Chicken marinated with yogurt and allspice
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A wonderful marinated chicken recipe!
- 600 g chicken
- 250 g plain yogurt
- 30 g butter
- 1 teaspoon sweet paprika
- 1/2 teaspoon hot paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- juniper berries
Preparation time: less than 90 minutes
RECIPE PREPARATION Marinated chicken with yogurt and allspice:
First we mix the yogurt with the spices apart from the allspice. Add the chicken (legs, thighs or breast) and mix well. Refrigerate for 1 hour.
Melt the butter in a pan, add the meat and yogurt sauce and cover to boil. From time to time we mix and add another cup of water. Add the allspice seeds.
Sprinkle the greens at the end. Good appetite!
Juniper berries can be ground, or you can use allspice powder directly.
It can also be made in the oven.
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Chicken with allspice
The meat is marinated in a mixture typical of the Caribbean, called jerk. It traditionally contains allspice, an extremely popular spice in this area, where allspice is native and is also called Jamaican pepper.
Amount: 2 servings
Preparation time: 15 minutes + marinating
Cooking time: 15 minutes
1 boneless chicken breast, without skin, about 350 g
1-2 tablespoons of yogurt
1 teaspoon pasta, or hot pepper sauce
1 tablespoon lime juice
1 teaspoon whole ginger
4 strips of lime peel, 1 cm wide
1 teaspoon grated lime peel
1 teaspoon of allspice, finely ground
1 teaspoon of allspice, coarsely ground
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 onion, chopped
2 cloves garlic, chopped
2 cm piece of fresh, chopped ginger
5-6 strands of coriander, or parsley, chopped
1 teaspoon mustard with berries
1 tablespoon brown sugar
1/2 red bell pepper, cleaned and cut into strips
1/2 green bell pepper, cleaned and cut into strips
1/2 yellow bell pepper, cleaned and cut into strips
3 tablespoons oil
1 cup long grain rice, well washed, soaked in cold water for 30 minutes, then drained as well as possible
fresh coriander (or parsley) leaves for garnish
Process with a blender the mixture of yogurt, hot sauce, lime juice and peel, ground allspice, salt, pepper, onion, garlic, ginger, coriander, mustard, sugar and 1 tablespoon of oil. When a homogeneous paste (jerk) is obtained, put it in a large bowl. Add the meat and mix well to mix evenly. Cover the bowl and leave to marinate overnight (or at least 3 hours) in the refrigerator.
Meanwhile, boil the rice in 2 cups of water. Add a little salt, whole ginger, 1 tablespoon oil and lime peel strips. Mix well and bring to a boil over high heat. Then reduce the flame so that the rice just bubbles and covers. Let it boil for 12 minutes. After boiling, turn off the heat and leave for 12 minutes, covered. After that, loosen it with a fork and remove the lime strips.
Preheat the oven to MODERATE (180 ° C).
Line a baking tray with metal foil. Remove the meat from the marinade and place it in the pan, with the outside of the chest facing up. Sprinkle with coarsely ground allspice. Press the grinder with the bottom of a spoon to adhere well to the meat. Bake in the oven, without covering it for 10 minutes, during which time it returns only once, halfway through the time interval. Increase the temperature to TARE (220 ° C) and continue cooking the meat for another 2-3 minutes on each side, until the meat is done and browned nicely. Slice your breasts.
Meanwhile, heat the remaining oil in a pan. Add the bell pepper slices and fry over high heat, stirring constantly, for 2 minutes, until the vegetables are tender, but remain crispy.
Place the rice on a plate and place the browned breasts on top of it. Place the pan-fried peppers around them. Sprinkle with coriander leaves and serve.
Chicken marinated in yogurt sauce and garlic with potatoes
Chicken meat becomes tenderer and tastier when left to marinate in the right ingredients. Try the recipe with yogurt and garlic, which you can serve with any garnish. We offer you a portion of salad-flavored potatoes.
2 tablespoons chopped parsley
thyme leaves to taste
grated peel of 1 lemon
Method of preparation
In a bowl, mix the yogurt, ½ tablespoon of oil, garlic, parsley, salt and pepper to taste. Put the pieces of meat in the sauce obtained, cover and leave to marinate for a few hours or overnight. Roast the meat in a grill pan, lined with aluminum foil, for about 8 minutes, until it changes color. Take it off the heat, wrap it in foil and leave the chicken like this for a few more minutes.
Boil the potatoes in water with a little salt. Season with grated lemon peel and a little oil. Season to taste. Serve the chicken breast with potatoes and salad, if you want.
Greek chicken marinated with yogurt
First prepare the marinade, combining yogurt with olive oil, crushed garlic, oregano, salt and pepper. We take a (organic) lemon that we wash well and put it on a small grater. We will put in the sauce the lemon peel that we scraped. Add 1-2 teaspoons of juice. We mix the ingredients. At the end we take the bunch of fresh parsley that we cut and add it together with the other spices.
We will take a bag, which we can close and add the chicken hammers / chicken breast cut into pieces the right size and marinade. As much as possible, take the air out of the bag, close it and massage the chicken pieces to cover the sauce as well as possible. Refrigerate the bag for 45-60 minutes.
The chicken thus marinated can be prepared both on the grill and in the preheated oven. Until it penetrates and turns golden red.
On a plate, place the browned chicken, along with a few lettuce leaves, tomatoes, Telemea cheese, olives and a sliced red onion.
Put in the oven with yogurt
Baked chicken with yogurt & # 8211 I don't remember when I ate such a good chicken, so red, tender and sticky, chicken that you don't really have a chance to use cutlery. For a long time I still wanted to make a yogurt marinade, now it's time. It's the chicken you lick on your fingers!
Yeast enzymes and acid perfectly marinate the chicken pieces, tenderizing them exceptionally. You can also use a kefir or whipped milk as well as other spices (turmeric etc) & # 8211 see here another flour recipe.
From the quantities below it results approx. 4-5 servings of baked chicken with yogurt.
- 500 g chicken legs
- 500 g chicken wings
- 500 g yogurt
- salt, pepper, garlic, cumin, paprika