I marvel sometimes at how Olivia can put in a full day's work at her chosen profession and then come home and make, what some would consider "Sunday dinner," on any day of the week. Part of the answer lies simply in her unabashed passion for cooking, but the other comes from some savvy planning and making multiples of certain dishes so they can be frozen and enjoyed in the future.
This zesty lemon greek yogurt chicken is an example of what I'm talking about. Olivia used preserved lemons (if you haven't tried making them, you should). You could just as easily use lemon zest for this recipe. Olivia makes a triple batch, marinates one in the refrigerator overnight for use the next day then puts the other two in the freezer for future use. I haven't tried this recipe, but she says the marinade forms a bit of a crust that is really delicious. Hope you like it!
Nanette
LEMON GREEK YOGURT CHICKEN
INGREDIENT
1cup Greek yogurt- 2teaspoons lemon zest
- 2tablespoons lemon juice
- 1garlic clove, crushed
- 1⁄2teaspoon ground cumin
1teaspoon ground coriander- 1⁄2teaspoon red pepper flakes
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon salt
- 2lbs boneless skinless chicken
DIRECTIONS
- Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate overnight.
- Grill, sauté, or bake until lightly browned and cooked through.
- Serve with rice or pasta and salad and enjoy!
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