Friday, August 27, 2010


This recipe is courtesy of Marlow and Sons in Brooklyn.

3-4# chicken, breast and thigh bone removed, cut into eighths
3 cups of yogurt
1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4-1/2 tsp cayenne
1/2 - 1 tsp turmeric
4 scallions, cut thinly on the bias
1/2 cup of dill, rough chopped

Place the chicken in a shallow dish to marinate. Mix 2 cups of yogurt with the juice of the lemon, cumin, coriander, paprika, cayenne and turmeric along with a good pinch of salt and some fresh black pepper. Pour marinade over chicken and let sit overnight in fridge, turning a few times.

You can cook the chicken two ways - either grill it or pan fry it. Either way pull the chicken from the marinade and season well with salt and pepper. To grill, drizzle chicken with olive oil and grill. If you are frying, dredge in flour and shake off excess. Heat a large cast iron skillet and add enough oil to cover the entire bottom of the pan with oil. Place the chicken in the pan and cook on medium heat until brown on both sides. If chicken browns too fast, finish cooking in the oven.

Meanwhile, place the remaining cup of yogurt into a bowl and add scallions and dill. Season with salt, pepper and a splash of olive oil. Spoon yogurt sauce on top of cooked chicken.