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Turkish Chicken Thighs

April/May 2005

Your rating: None Average: 3.9 (119 votes)

The 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.



READER'S COMMENT:
"I had to substitute some ingredients, but this still turned out great. I used boneless skinless breasts, which I thought would be dry, and they were fine. I baked them in a cast-iron pan and found that the yogurt made a kind of coating...
Turkish Chicken Thighs

13 Reviews for Turkish Chicken Thighs

05/08/2010
Anonymous

These are tasty - a cultural riff on Tandoori chicken. If you use the broiler pan, all that liquid will
drain off as the chicken cooks. Keeps it nice & dry (though the meat is juicy). Line the pan underneath,
and cleanup is a snap!

Comments
11/22/2009

I made this recipe with both bone-in and boneless chicken thighs. My husband prefers the boneless/skinless, but I prefer the bone-in. Both versions come out with very tender, flavorful chicken. The one thing I've noticed is that there is a ton of liquid after cooking--so I tend to put them under the broiler for five minutes immediately after taking them out of all the liquid--that restores the beautiful look of this dish.

Serve with potatoes, sweet potatoes, mixed vegetables or a tossed salad. Any of those make a great pairing with this dish.

Comments
11/21/2009

I made this recipe last week--and I don't have enough words to say just how delightful this recipe is. I didn't have the substitution, so I worked with the cayenne, and it makes the flavor... It was really fantastic, and this will be on my regular menu. It's a great recipe. I will see if it holds up as well with boneless chicken thighs, as my husband didn't care for the bones.

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