Turkish Chicken Thighs
Turkish Chicken Thighs recipe
EatingWell: April/May 2005
These were good. Not as good as the spicy yogurt marinated chicken thighs, but it doesn’t call for garam masala. *snort* I wanted to try something a little different with roasted chicken thighs. These were good and easy to make. I served them with some roasted zucchini.
Measuring cups and spoons
Knife
Cutting board
Yield: 4
Turkish Chicken Thighs
Prep Time:
10 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 40 minutes
Ingredients
- 3 1/2 pounds bone in skinless chicken thighs
- 1 tablespoon lemon juice
- 1 cup low-fat plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons hot paprika
- 1 1/2 teaspoons dried mint
- 1/2 teaspoon salt
Instructions
- Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400 degrees F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1430Total Fat 63gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 43gCholesterol 974mgSodium 1999mgCarbohydrates 25gFiber 1gSugar 22gProtein 198g
This is not the nutritional information that EatingWell has on their site.
