Turkish Chicken Thighs
It’s now been a few months since our dear friend Nigel Watson died. On the internet forum “northcyprusforum.net”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “northcyprusforum.net”, please click the link before and become members of the forum.
8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
1 tablespoon lemon juice
1 cup low-fat plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons hot paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt
Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Position rack in upper third of oven. Preheat broiler to 440°F (230°C). Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F (200°C) and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.
Tips & Notes
Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs.
When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.
Categories: Chef's Choice