plain yogurt

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That’s living.

Yogurt-Marinated Fried Chicken With Saffron And Paprika

saffron

yogurt

garlic

chicken thighs

flour

paprika

mint

salt, more for sprinkling

black pepper

walnut pieces

lemon,

Yogurt-Marinated Fried Chicken With Saffron and Paprika

In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.

In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.

Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

Easy Banh Mi Sandwiches {Vietnamese Meatball Sub}

mayonnaise or plain Greek yogurt

hot sauce (like sriracha

green onion (white and green parts finely chopped)

carrots

cucumber

sugar

rice vinegar

coarse kosher salt

sesame oil

pork

basil

garlic (finely minced)

green onions (finely chopped)

fish sauce (see note)

hot chili sauce

cornstarch

pepper

salt

sesame or vegetable or coconut oil (for browning)

cilantro

In a small bowl, whisk together all the ingredients for the dressing. Cover and refrigerate. This can be made several days in advance.

For the relish, toss together the carrots and cucumber. In a small bowl, whisk together the sugar, vinegar, salt and sesame oil. Pour over the vegetables. Cover and refrigerate. The relish can be made a day or so in advance.

For the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground pork (or turkey), basil, garlic, green onions, fish sauce, hot sauce, sugar, cornstarch, salt and pepper. Scoop the mixture into 1- to 2-inch meatballs. Heat the sesame oil (or other oil, if using) in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on all sides.

Transfer the browned meatballs to a foil-lined baking sheet and repeat with remaining meatballs (adding additional oil if necessary). Bake the meatballs for 15 minutes. Remove from the oven (I like to place the cooked meatballs one by one on a layer of paper towels to absorb any excess grease).

To assemble the sandwiches, slice the buns or baguettes in half. Spread the dressing on the top half of the bread. Layer cilantro to taste on the bottom half. Place 3 or so meatballs (will depend on how big you made them) on top of the cilantro. Drain the relish and place a heaping spoonful on top of the meatballs. Press on the sandwich top and devour.

Scalloped Potatoes

tiny new potatoes (do not peel)

butter

chicken stock

rosemary

thyme

Parmesan cheese

Scrub potatoes and cook whole in water to cover in covered pot until potatoes are just tender, about 20 minutes. Remove from heat and drain.

While potatoes are cooking, melt butter in small saucepan. Stir in flour. Cook for about 2 minutes. Remove from heat and stir in stock. Add the rosemary, thyme and pepper. Return to heat and continue cooking until mixture thickens. Remove from heat and stir in yogurt and cheese.

Cut potatoes into halves or quarters, depending on size, and stir into sauce. Serve. (Mashing the potatoes into the sauce as they are eaten sops up the sauce.)

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Top 3 plain yogurt recipes from across the web

The most viewed plain yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yogurt-Marinated Fried Chicken With...

Easy Banh Mi Sandwiches {Vietnamese...

Scalloped Potatoes

The most viewed plain yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine