Tuesday, April 12, 2011
This one's a keeper. The yogurt/olive oil marinade keeps the chicken juicy, the saffron, cumin and garlic give it lashings of flavor, and the lemon adds zing.
Perfect for a barbecue.
1 cup plain yogurt
1/4 cup extra virgin olive oil
4 fat cloves garlic, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon saffron threads, soaked in 2 tablespoons hot water for 10 minutes
1/2 teaspoon roasted coriander powder
1 whole chicken cut up, OR 6 bone-in breasts, OR 10 boneless, skinless breasts
2) 30 minutes before you are ready to grill, remove the chicken from the fridge and lay the pieces on a large tray or platter. Salt all sides of the chicken, then grill, getting some nice char marks on the meat.