If you have read LLG for a while, then it’s no secret that I eat a lot of yogurt. A lot. For breakfast with granola, for lunch with black beans as a much healthier sub for sour cream, with bowls of satisfying lentils in the evening. I love its versatility, and its convenience. And, of course, it’s no secret that yogurt contains a range of nutrients that are super important in a balanced diet and for a healthy lifestyle: yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12
So I was thrilled to be asked to develop a recipe to help celebrate Yogurt Week. Whilst I use yogurt as an accompaniment almost every day, it’s easy to make it the star of the show as a savoury ingredient in its own right – so I have made a version of one of my mother’s all time classics, Grilled Chicken with a Yogurt Marinade and Coriander. The yogurt in this dish creates a wonderfully juicy interior to the chicken – if you can leave it overnight in its marinade, then that’s all to the good, but half an hour is sufficient.
I particularly like how the yogurt marinade gives a crispy tasty crust to the chicken. It’s easy to double this recipe for more people – or halve it, and it also works well on the barbecue. Sometimes I cube the chicken breasts and slide them onto skewers, which can then either be popped under the grill, or cooked on the barbecue.
To serve four
4 free range skinless chicken breasts
4 tbsps yogurt
2 tsps lemon juice
2 tsps ground cumin
2 tsps ground coriander
1/2 tsp turmeric
1 tbsp olive oil
a large handful of fresh coriander, chopped to garnish
the zest of one lemon (optional)
1 tbsp olive oil for cooking (optional)
Rinse the chicken breasts under the kitchen tap, and pat them dry with kitchen paper. Place them in a plastic bag, and lay flat on a board. Grab a rolling pin, and bash the breasts to flatten them slightly – this helps them cook quicker on the griddle.
Mix together all the ingredients in a bowl and add to the chicken breasts in their plastic bag, making sure they are generously covered in the marinade. This can be left for anything from thirty minutes to overnight.
When you are ready to cook, remove the chicken breasts from their yogurt-y bath, and shake off any excess marinade. Put a heavy frying pan – preferably a griddle pan so you get those lovely cooking stripes, on the stove. I don’t use oil in my griddle pan but, if using a frying pan, add a small spoonful of oil. When the pan or oil is hot, slide in the chicken, and cook for about ten minutes on each side.
I like to serve my chicken breasts sliced across, so you can see the contrast between the moist interior and the striped crust, and scattered with the chopped coriander and lemon zest.
This is a sponsored post in association with Yogurt Week (19-25 May)
For further information visit loveyogurt.org and follow @loveyogurtuk on Facebook and Twitter, with the hashtag #yogurtweek