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.)

Chicken pulao is a delicious and fragrant one-pot dish made with tender chicken pieces, fragrant basmati rice, and a blend of aromatic spices like cloves, cinnamon, cardamom, and bay leaves. This dish is easy to prepare and perfect for a quick weeknight dinner. The flavors are comforting and mild, making it appealing to both adults and kids alike.

Easy Weeknight Dinner: Chicken Pulao

chicken breast

onion,

white basmati rice

water

ginger

turmeric powder

red chili powder, optional

garam masala powder

coriander powder

salt, adjust

cloves

green cardamom pods

cinnamon stick

bay leaves, preferably fresh

star anise

black cardamom pot

mace flower (parentheses dried)

ghee oil

Comment

Chicken Pulao is one of my faves! I'll have to try this out soon 🤗

In a glass or stainless steel bowl, mix chicken, yogurt, salt, turmeric, ginger, garlic, and chili powder well. Cover and marinate for about 30 minutes or overnight. Heat ghee or oil in a cooking pot and add the whole spices and the bay leaves. Cook for about one minute on medium, then stir in the onions. Sauté the onions until translucent about two minutes on medium.

Next, add the marinaded chicken, salt, coriander powder, and garam masala powder and saute until the liquid from chicken evaporates.

Add the rice, water, and salt to taste. Stir once and bring to a boil. Then cover and cook on low heat until rice is tender. About 10 to 15 minutes. Uncover and gently fluff rice and serve warm.

Wondering what to do with your leftover chicken? Our leftover chicken salad takes last night&#39;s dinner to the next level with parsley, yogurt, mayo, celery, onions, and salt. Simply add your favorite salad greens and tomatoes for a chicken salad that&#39;s ready in just 15 minutes!

Chicken Salad

plain low-fat yogurt

mayonnaise

McCormick® Parsley Flakes

Lawry's® Seasoned Salt

McCormick® Pure Ground Black Pepper

rotisserie chicken, cut into bite-size chunks (about 2 cups)

celery

red onion

step 1

Mix yogurt, mayonnaise, parsley, seasoned salt and pepper in large bowl. Add chicken, celery and onion; toss to coat well. Cover.

step 2

Refrigerate at least 30 minutes or until ready to serve. Serve in sandwiches or on salad greens.

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