The first time I made this, I was absolutely thrilled to hear my six-year-old son say, "Mommy, the sauce on the chicken is so good that it's like a dessert!" Music to my ears!
I love using yoghurt as a marinade because it helps to tenderize and add richness to the chicken. The creaminess, combined with the warm flavors of the tomato and turmeric, make for a wonderful comfort food.
Rich in flavor and nutrients, this beautiful chicken dish is delicious served over brown rice with Lemon Broccoli. Or simply chop it up with some fresh capsicums and wrap it in a tortilla — as long as there's something to soak up all the sauce!
- 1 cup non-fat plain yoghurt
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 teaspoon turmeric
- 6 boneless, skinless chicken thighs
- Salt and pepper
- Sprinkle of cinnamon
- Grape seed or olive oil for the pan*
Serves 4 to 6
In a medium mixing bowl, whisk together the yoghurt, tomato paste, honey and turmeric. Trim any excess fat off the chicken and add it to the yoghurt mixture. Marinate for at least an hour (and up to overnight).
Remove the chicken from the marinade and place it on a large plate. (Discard what remains in the bowl, making sure not to wipe any of the marinade off the chicken itself.) Season both sides of the chicken with salt and pepper and sprinkle with cinnamon.
In a large saute pan, over a medium-high flame, heat the oil. Add the chicken, smooth side down. You should hear a sizzling sound when you place the chicken in the pan. If you don't, the pan is not hot enough. Wait until the pan is very hot and listen for the sizzle!
Cook until the chicken is nicely browned and cooked through, about 4 minutes per side.
After removing the chicken from the pan, use a wooden spoon or spatula to remove any of the marinade from the pan, and add it to the chicken!
*Grape seed oil is a wonderful choice. It's very low in saturated fat, has a high burning point and doesn't interfere with the other flavors.