Name: Spicy Yogurt Marinated Chicken With Dill Feta Cream and Crispy Baby Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: Chicken breasts or thighs, 2 pounds (907 g) (900 grams); Plain yogurt, 1 cup (240 ml) (240 milliliters); Lemon juice, 2 tablespoon (30 ml) s (30 milliliters); Garlic cloves, minced, 4 cloves; Ground cumin, 1 teaspoon (5 ml) (5 grams); Ground coriander, 1 teaspoon (5 ml) (5 grams); Paprika, 1 teaspoon (5 ml) (5 grams); Cayenne pepper, 1/2 teaspoon (3 ml) (2.5 grams); Salt, 1 teaspoon (5 ml) (5 grams); Black pepper, 1/2 teaspoon (3 ml) (2.5 grams); Olive oil, 2 tablespoon (30 ml) s (30 milliliters); Baby potatoes, 1.5 pounds (680 g) (680 grams); Olive oil, 2 tablespoon (30 ml) s (30 milliliters); Salt, 1/2 teaspoon (3 ml) (2.5 grams); Black pepper, 1/4 teaspoon (1 ml) (1.25 grams); Feta cheese, crumbled, 1 cup (240 ml) (150 grams); Fresh dill, chopped, 2 tablespoon (30 ml) s (8 grams); Greek yogurt, 1/2 cup (120 ml) (120 milliliters); Lemon zest, 1 teaspoon (5 ml) (5 grams); Salt, 1/4 teaspoon (1 ml) (1.25 grams); Black pepper, 1/4 teaspoon (1 ml) (1.25 grams)

Description

Discover how to make Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes. Elevate your dinner with this delicious, flavorful recipe!

Ingredients

Chicken breasts or thighs, 2 pounds (907 g) (900 grams)
Plain yogurt, 1 cup (240 ml) (240 milliliters)
Lemon juice, 2 tablespoon (30 ml) s (30 milliliters)
Garlic cloves, minced, 4 cloves
Ground cumin, 1 teaspoon (5 ml) (5 grams)
Ground coriander, 1 teaspoon (5 ml) (5 grams)
Paprika, 1 teaspoon (5 ml) (5 grams)
Cayenne pepper, 1/2 teaspoon (3 ml) (2.5 grams)
Salt, 1 teaspoon (5 ml) (5 grams)
Black pepper, 1/2 teaspoon (3 ml) (2.5 grams)
Olive oil, 2 tablespoon (30 ml) s (30 milliliters)
Baby potatoes, 1.5 pounds (680 g) (680 grams)
Olive oil, 2 tablespoon (30 ml) s (30 milliliters)
Salt, 1/2 teaspoon (3 ml) (2.5 grams)
Black pepper, 1/4 teaspoon (1 ml) (1.25 grams)
Feta cheese, crumbled, 1 cup (240 ml) (150 grams)
Fresh dill, chopped, 2 tablespoon (30 ml) s (8 grams)
Greek yogurt, 1/2 cup (120 ml) (120 milliliters)
Lemon zest, 1 teaspoon (5 ml) (5 grams)
Salt, 1/4 teaspoon (1 ml) (1.25 grams)
Black pepper, 1/4 teaspoon (1 ml) (1.25 grams)

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Instructions

In a bowl, combine plain yogurt, lemon juice, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper.
Mix well to create the marinade.
Add chicken breasts or thighs to the marinade, ensuring they are fully coated.
Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat the oven to 425°F (220°C).
In a baking dish, toss baby potatoes with olive oil, salt, and black pepper.
Spread potatoes in an even layer and roast in the preheated oven for 25-30 minutes, until crispy and golden.
Heat olive oil in a skillet over medium-high heat.
Remove chicken from marinade, allowing excess to drip off.
Sear chicken in the skillet for 2-3 minutes on each side until browned.
Transfer chicken to a baking tray and place in the oven.
Bake for 15-20 minutes, or until cooked through and juices run clear.
In a bowl, combine crumbled feta cheese, chopped fresh dill, Greek yogurt, lemon zest, salt, and black pepper.
Mix well to create the dill feta cream.
Remove chicken and potatoes from the oven.
Serve the spicy yogurt marinated chicken with a dollop of dill feta cream.
Add crispy baby potatoes on the side.

Notes

For deeper flavor, marinate the chicken overnight so the spices and yogurt infuse thoroughlynToss the baby potatoes halfway through roasting for even cooking and crispinessnUse a hot skillet to quickly brown the chicken, keeping it juicy inside