This recipe is fabulous! The flavor is amazing, with a minimum of ingredients and prep time. Serve with hummus and pita, or with a cucumber and tomato salad.
Ingredients
10-12 chicken thighs (either boneless, skinless or bone-in with skin)
2 tablespoons cumin seeds
4-6 garlic cloves (depending on size—if they are bigger, use 4), pressed
1 16 oz. container of plain Greek yogurt
salt & pepper to taste
Directions
Open Greek yogurt container and add pressed garlic.
Toast the cumin seeds. Heat a small skillet until very hot and then add the cumin seeds. They only need to toast for about 15 seconds or so, until you can smell them. Remove from heat and scrape into the yogurt. Stir well.
Place the chicken thighs into a large (gallon) zippered baggie. Add the yogurt marinade and then seal the baggie, pressing out all the air. Squish the yogurt around the chicken, coating all the pieces well. Refrigerate for a minimum of one but up to 24 hours.
Preheat oven to 425 degrees.
Place a sheet of parchment paper on a rimmed baking tray, and then set a short cooling rack on top of the tray.
Remove chicken from baggie and place on the cooling rack. Salt and pepper to taste. Bake, uncovered, for 25-30 minutes, until nicely browned.
Remove from oven and allow to rest for 10 minutes before eating.
Enjoy!
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Selena, I just finished posting my menu for this week or I would add this to it. It's definately going on the plan for next week. Sounds great.
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