A happy accident today. A “yogurt dip” recipe by Marcus Samuelsson went awry and turned out to be way too thin, so I made a marinade out of it and it was gorgeous. Here’s my recipe, adapted yogurt dip.
In a small bowl, mix
- 1.5 C plain whole milk yogurt
- the juice of 2 limes (while you’re at it, check out this protip on juicing limes efficiently)
- 2 tsp parsley, minced
- 2 tsp cilantro, minced
In a small pan over medium heat, add
- 2 T olive oil
- 2 inches ginger, minced
- 2 cloves garlic, chopped
- a few whole dried chiles de árbol, or 1/2 tsp red chile flakes
Cook for about 5 minutes, stirring occasionally. Then add:
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Cook for a couple more minutes to get them spices toasty. Remove the chiles de árbol and do something else with them.
Allow this to cool a bit, then stir it into the yogurt mixture. Season with salt and pepper to taste. Add:
- 6 bone-in chicken thigh+leg pieces
And refrigerate 1+ hours.
When you’re ready to cook, preheat the oven to 400F and bring out your chicken. Remove most of the marinade from the chicken pieces and place them on a rack in a sheet pan. Bake for about 45 minutes, basting with the remaining marinade twice during the final 20 minutes.