YOGHURT MARINATED CHICKEN
ROAST VEGETABLE MEDLEY
February 25th, 2015
Serves 2/ Prep 15mins /45 mins cooking time
For the marinade:
Yoghurt (half a regular pot is normally enough, so roughly 250g)
x1 Small bunch of Coriander (chopped with stalks)
x1 Chopped Red Chilli
x1 Onion (finely chopped)
x3 Garlic Cloves (finely chopped)
Pinch of Turmeric powder
x4 Chicken Thighs (or breast for a healthier option)
Handful of Shitake Mushrooms
x4 Beetroots (Whole, raw and uncooked)
x2 Sweet Potatoes
A pinch of Thyme (preferably fresh but dried works too)
Whole Garlic cloves (as many as you like)
Mix the yoghurt, coriander, chilli, garlic and onion in a bowl. I like to add turmeric powder to the mix as it not only adds flavour but has anti-inflammatory properties so is beneficial for the skin. Coat the chicken in the marinade and leave in the fridge overnight if possible otherwise an hour or two will do.
Cut the beetroots and sweet potatoes into chunks, leaving the skins on but cutting off any inedible pieces of the beetroot. Put on a baking tray and drizzle with olive oil, sprinkle with fresh thyme, season with salt and pepper and add the whole garlic cloves (leave the skin on). Roast for roughly 45mins. Place the chicken in a heatproof dish with some olive oil and cook until the chicken is cooked through (normally 40mins) and the skin is golden. In the final 20 minutes, take the chicken out and sprinkle with a handful of sliced Shitake mushrooms. The key is to let the chicken soak in the yoghurt before adding the mushrooms, otherwise they will absorb the moisture and become soggy. And never season your mushrooms or wash before cooking as this will also make them moist.
For an extra hit of garlic, drizzle the roast vegetables with Ailoli. And enjoy!