Turkish Chicken Thighs
http://www.eatingwell.com/recipes/turkish_chicken_thighs.html
From EatingWell: April/May 2005The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.
4 servings | Active Time: 10 minutes | Total Time: 1 hour 40 minutes (including 1 hour of marinating)
Ingredients
- 8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
- 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
Preparation
- 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°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
Per serving : 138 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 82 mg Cholesterol; 3 g Carbohydrates; 21 g Protein; 0 g Fiber; 251 mg Sodium; 312 mg Potassium
Exchanges: 3 lean meat
Tips & Notes
- Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.