Yoghurt chilli roast chicken
What you'll need
- Paprika
- Coriander
- Cumin
- Chicken
- Parsley (optional)
- Oil, salt, pepper
- Greek yoghurt
- Ginger (optional)
- Chilli flakes
- Onion
- Lemon or lime (optional)
What you'll do
Take the chicken breast and put them on a plate between paper towels. Pat them dry and season with some salt and pepper.
In a pan, cook the oil and sweat the finely chopped onions. Add in 1 tablespoon of paprika powder and 1 tablespoon of cumin. Chop a few leaves of coriander or cilantro very finely and throw 'em in too.
Put the content in a bowl and let cool for a bit. When they are no longer too hot, add in 1/2 to 1 cup of greek yoghurt, some chilli flakes, salt, pepper, ground fresh ginger, and mix it thoroughly!
Now dunk the chicken in your marinade and massage it so the marinade gets everywhere, then place it in a plastic bag and in the fridge for a few hours. You might be a smartass like me and think 'this is pretty strong, no need to wait' and what you'll get is delicious chicken on the outside, normal chicken on the inside. Don't be dumb like that: the delicious marinade taste needs to be absorbed - so leave it in the fridge for a few hours.
When the marinade is done, place the chicken on a baking tray on aluminum foil (warning: the marinade will get runny and leak on the tray, and it's hard to clean afterwards - so make sure the foil is covering the entire tray). Bake in the oven at 200 degrees for 20 minutes, then flip the chicken breasts and cook for 20 more minutes (or until golden brown and crispy). If it gets too dry, baste with either melted butter or lemon juice.
Serve garnished with parsley and with a sprinkle of lemon juice!