Tuesday, March 22, 2005
Yogurt and Chile Broiled Chicken
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I know, I know, I talk a lot about how every time I see a new kitchen, I want to move in, but last night…oh kids, last night topped them all.
I saw the kitchen to end all kitchens. It was, for lack of a better expression: rock-star. All black concrete and red art and chrome and (a darling housekeeper polishing up the fingerprints) just all sorts of cool.
A friend and his wife (Who is a model, but eats. That rocks) got in touch because they want to had been hoping I could teach them to make some super quick, super easy dishes.
I sincerely think they are my new favorite people of all time. (Then again, I say that a lot) Chic, fun and into food. My dream!
We actually made a salad that serves four, and he brought out exactly the same ingredients from his own fridge to triple it. It just sort of melted my little heart. We also made this chicken dish, based on tandoori. Try it and you will be flabbergasted (wait, is that a good thing?) at how simple and divine it is. Honestly, we barely even marinated it, and it still came out perfectly juicy and flavorful. The yogurt ideally tenderizes the chicken, but without marinating, it just adds flavor. Enjoy!
4 boneless, skinless chicken breast halves, pounded thin
Salt to taste
1 teaspoon ground chili powder (Not the spice mix. Dried, ground chiles)
1/2 teaspoon ground coriander
2 tablespoons lemon or lime juice
1 tablespoon garlic, crushed
2/3 cup plain non-fat yogurt
Rinse chicken, pat dry with paper towels.
Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness
Put into a shallow non-reactive dish or a large zip-lock bag and add the yogurt, garlic, chile powder, coriander, salt and lime juice and turn to coat completely in marinade. Cover and refrigerate for at least 2 hours.
Preheat your broiler. (Well, turn it on anway. They don't really need to preheat)
Remove the chicken from the marinade and put into a pyrex dish (or something broiler-proof) that has been lined with tin-foil.
Broil 3-4 inches from the flame until it is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer. Remove and serve.
_________________________________________________
Eating an excessive amount of carrots can actually turn your skin yellow
An ounce of popcorn has six times more fiber than an ounce of cooked broccoli
Cucumbers can grow more than 20 inches long
I know, I know, I talk a lot about how every time I see a new kitchen, I want to move in, but last night…oh kids, last night topped them all. I saw the kitchen to end all kitchens. It was, for lack of a better expression: rock-star. All black concrete and red art and chrome and (a darling housekeeper polishing up the fingerprints) just all sorts of cool.
A friend and his wife (Who is a model, but eats. That rocks) got in touch because they want to had been hoping I could teach them to make some super quick, super easy dishes.
I sincerely think they are my new favorite people of all time. (Then again, I say that a lot) Chic, fun and into food. My dream!
We actually made a salad that serves four, and he brought out exactly the same ingredients from his own fridge to triple it. It just sort of melted my little heart. We also made this chicken dish, based on tandoori. Try it and you will be flabbergasted (wait, is that a good thing?) at how simple and divine it is. Honestly, we barely even marinated it, and it still came out perfectly juicy and flavorful. The yogurt ideally tenderizes the chicken, but without marinating, it just adds flavor. Enjoy!
4 boneless, skinless chicken breast halves, pounded thinSalt to taste
1 teaspoon ground chili powder (Not the spice mix. Dried, ground chiles)
1/2 teaspoon ground coriander
2 tablespoons lemon or lime juice
1 tablespoon garlic, crushed
2/3 cup plain non-fat yogurt
Rinse chicken, pat dry with paper towels.
Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness
Put into a shallow non-reactive dish or a large zip-lock bag and add the yogurt, garlic, chile powder, coriander, salt and lime juice and turn to coat completely in marinade. Cover and refrigerate for at least 2 hours.
Preheat your broiler. (Well, turn it on anway. They don't really need to preheat)
Remove the chicken from the marinade and put into a pyrex dish (or something broiler-proof) that has been lined with tin-foil.
Broil 3-4 inches from the flame until it is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer. Remove and serve.
_________________________________________________
Eating an excessive amount of carrots can actually turn your skin yellow
An ounce of popcorn has six times more fiber than an ounce of cooked broccoli
Cucumbers can grow more than 20 inches long
Labels: Appetizer, Chicken, Entree
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Oooh that sounds sooo good. I AM going to have to try it. What's the salad recipe you made? You didn't list any of the ingredients but for some reason it sounds sooo good. Probably doesn't help I'm starving and your chicken recipe is making my mouth water.
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