Lunch/Dinner
Easy Yoghurt Spiced Chicken
Description
Easy, quick to prepare and cheap! How could you resist? I have pulled the skins off the chicken thighs if I am serving to those on a weight loss goal. They are still absolutely wonderful without the skin! I make the marinade when the kettle is boiling for my morning coffee and rub it all over the chicken pieces, clingfilm, in the fridge. Done I will cook it when I get in from my day and it just requires 45 minutes in the oven whilst Im getting my shoes off and sorting all the other little jobs out.
You could cook these chicken thighs on a BBQ, although as with any chicken piece, I would start this off in the oven and then when nearly fully cooked, transfer to the BBQ to add some of that BBQ flavour!
Recipe & Instructions
- 800g Chicken Thighs
- 250g Natural Low Fat Yoghurt/Soya/Coconut yoghurt
- 2 Garlic cloves, crushed
- 1 thumb sized piece of root Ginger, grated (no need to peel)
- 1 tsp Paprika
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1 tbsp Desiccated Coconut
A couple of hours, the morning or night before, remove the skins from the thighs, if you like or leave as they are. Slash quite deep cuts in to the flesh of each thigh and place in a non-metallic bowl. Combine all the other ingredients and rub well in to each piece of chicken. Cover with cling film and leave in the fridge.
When ready to cook, place all the chicken on a baking tray and bake in the oven for 45-50 minutes ay 190 degrees until browned and cooked through. Serve with a green salad with fresh coriander leaves for a light lunch or with the spiced pumpkin seed rice (see recipe).
Nutritional Value
Calories Per Serving 293
Carbohydrates 5.5g
Protein - 24.8g
Fat - 18.7g (less if skin is removed)