Looking for a sauce to accompany poached chicken and fish, we took inspiration from the yogurt-based sauces of Middle Eastern cooking. The rich texture and tangy flavor of the yogurt, mixed with a few spices, perfectly complemented the mild flavor and juicy, tender texture of poached fish and chicken.
To start: Whip up the flavorful yogurt-based marinade in the blender and toss it over your chicken. Reserve a little for basting. While it marinates, prep the veggies.
Note: Use whatyou have on hand. If you are worried that your veggies will take longer than your chicken you can always remove the chicken and continue cooking the veggles.
My favorite way to make Ghee (Clarified Butter)
A note on storing garlic: Garlic can be stored for a month or two. It stays fresh longer in the refrigerator than on the counter. Place heads of garlic on a shelf in the refrigerator, and avoid the crisper drawer where it is likely to sprout.
Like any good marinade, you will find an acid (vinegar), an oil (olive oil), and a combination of herbs and spices for amazing flavor. A bonus is that many of them will be ingredients you already own!
On the web page, they offer recommendations for how to cook the marinated chicken.
Like latkes, but more savory, more dense and more complexly flavored (in a good way), these cauliflower fritters are just right as an appetizer. Pair them with a salad for a light lunch or top them with a fried egg for breakfast.
Roast chicken, cauliflower, sweet peppers and cherry tomatoes all on the same sheet pan for a super-delish dinner with minimal clean-up. Nice Greek herb flavors.
We found that taking the chicken strips out at between 15 & 18 minutes and then letting the vegetables continue cooking for 20+ minutes worked best for our oven. We also served the dish with fresh lemon quarters at the table.