First off I want to give this community a BIG thank you! You have been so helpful, friendly and fun(Not to mention you make me hungry on a daily basis with your fantastic sounding recipes!) So as a thank you, I'm going to share an amazing recipe I found years ago in a magazine.
Ingredients for the marinade:
1 cup nonfat plain yogurt
1/2 cup minced onion
1 1/2 tbsp fresh lemon juice
1 tbsp minced garlic (I personally use jarred garlic, cutting the cloves is awful)
1 1/2 tsp paprika
1 tsp chopped cilantro
1 tsp Kosher salt
1/2 tsp cumin
1/2 tsp ginger
1/2 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp black pepper
1/8 tsp ground cloves
Combine all of this in a baking dish and mix it WELL. Add 4 skinless chicken thighs to the mixture (Recipe calls for bone in, I use boneless) and make sure it is well covered by the marinade, refrigerate for 1 hour. In the mean time slice up one onion thin in a broiler pan.
Heat your oven to 525 Farenheit. Remove your chicken from the marinade and cook the chicken with the onion you sliced earlier in the oven until the chicken is done nd the onions are browned, (Recipe says about 25 minutes) Serves 4.
If you like Indian food, this should be right up your alley!
Ingredients for the marinade:
1 cup nonfat plain yogurt
1/2 cup minced onion
1 1/2 tbsp fresh lemon juice
1 tbsp minced garlic (I personally use jarred garlic, cutting the cloves is awful)
1 1/2 tsp paprika
1 tsp chopped cilantro
1 tsp Kosher salt
1/2 tsp cumin
1/2 tsp ginger
1/2 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp black pepper
1/8 tsp ground cloves
Combine all of this in a baking dish and mix it WELL. Add 4 skinless chicken thighs to the mixture (Recipe calls for bone in, I use boneless) and make sure it is well covered by the marinade, refrigerate for 1 hour. In the mean time slice up one onion thin in a broiler pan.
Heat your oven to 525 Farenheit. Remove your chicken from the marinade and cook the chicken with the onion you sliced earlier in the oven until the chicken is done nd the onions are browned, (Recipe says about 25 minutes) Serves 4.
If you like Indian food, this should be right up your alley!
And I know exactly what you mean by this group making people hungry. I haven't gained weight since I joined but it's only because I give my baking away :)
I'll have to give it a try!
A bit of googling reveals that the digestion of the lactose is helped by the bacteria in the yoghurt, and yoghurt is recommended by some dietitians as it makes up for the lost calcium from not having milk. Just buy a plain one with no added bits and it should be fine.
He can barely eat milk chocolate without feeling slightly ill. :(
The point of the yoghurt in this recipe is to help the spice penetrate the chicken (Heston Blumenthal did some research about this using different marinades and an MRI scanner). Some chemical reaction between the yoghurt and the chicken means that a yoghurt marinade flavours the meat more than a oil or water based marinade. The yoghurt also has a secondary purpose of cooling the spices.
So, if you like spicy foods, you could just substitute the yoghurt for a drizzle of oil, but I guess soy yoghurt is the way to go if you want some element of creaminess too.