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x0x But why? Turkish chicken thigh!

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    [From http://makeashorterlink.com/?M19C128CA ] x0x But why? Turkish chicken thigh! Although chicken thighs are higher in fat than other chicken cuts, you can
    Message 1 of 1 , Mar 30, 2005
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      [From http://makeashorterlink.com/?M19C128CA ]

      x0x But why? Turkish chicken thigh!

      Although chicken thighs are higher in fat than other chicken cuts, you can
      easily minimize that and get the benefit of their full-flavored, juicy
      meat, according to a feature in the April-May issue of EatingWell
      magazine.
      Food writer Victoria Abbott Riccardi has created half-a-dozen recipes for
      the ever-versatile chicken, and among them is this simply succulent and
      very low-fat dish using chicken thighs. "Consisting primarily of richer
      dark meat," she writes, "they are exceeding tender and flavorful."

      To minimize the fat, be sure to remove the skin and trim thighs
      thoroughly.

      For quick cooking, choose boneless, skinless thighs. When slow-cooking, as
      in 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.

      In this dish with a Turkish influence, the acidity of the yogurt helps
      tenderize the chicken and keep it moist. If you can't find hot paprika,
      substitute 2 teaspoons sweet paprika and ¼ teaspoon cayenne.

      TURKISH CHICKEN THIGHS

      8 bone-in chicken thighs (about 3 ½ 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 ½ teaspoons dried mint

      ½ teaspoon salt

      Place chicken in 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. 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 degrees 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.

      — Makes 4 servings.
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