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Yogurt Chicken

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

25 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 pounds chicken pieces
skinned
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3 tablespoons lemon juice
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3 each garlic cloves
minced
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1 ½ teaspoons soy sauce, tamari
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½ teaspoon fine herbs
*
1 ½ teaspoons turmeric
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¼ teaspoon black pepper
freshly ground
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¾ teaspoon ginger
ground
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3 cups yogurt, plain
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½ teaspoon cinnamon
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2 each onions
finely chopped
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½ teaspoon cloves
ground
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Ingredients

Amount Measure Ingredient Features
1.8 kg chicken pieces
skinned
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45 ml lemon juice
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3 each garlic cloves
minced
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7.5 ml soy sauce, tamari
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2.5 ml fine herbs
*
7.5 ml turmeric
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1.3 ml black pepper
freshly ground
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3.8 ml ginger
ground
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7.1E+2 ml yogurt, plain
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2.5 ml cinnamon
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2 each onions
finely chopped
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2.5 ml cloves
ground
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Directions

Rub chicken with garlic, fine herbs and pepper.

Combine remaining ingredients in large bowl.

Add chicken, turning to coat well.

Cover and marinate in refrigerator 24 hours turning occasionally.

Preheat oven to 350℉ (180℃).

Remove chicken from marinade and place in single layer in large roasting pan.

Tent with foil and bake 30 minutes.

Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade.

Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 357g (12.6 oz)
Amount per Serving
Calories 61849% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 287mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 132g
Vitamin A 9% Vitamin C 11%
Calcium 16% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
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