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baked chicken thighs with ginger, thyme and yogurt

4.0

(140)

cooking.nytimes.com
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Total: 1 hours, 15 minutes

Servings: 6

Cost: $2.65 /serving

Ingredients

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Instructions

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Step 1

Purée shallots, ginger, lemon juice and lemon zest in a blender or a food processor. Gently fold yogurt into purée with a wooden spoon. Stir in salt and thyme.

Step 2

Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer. Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.

Step 3

Heat oven to 425 degrees. Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste. Chicken may be served hot or cold. If taking to a picnic, remove to a container and refrigerate until departure.

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