A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Turkish Chicken Thighs
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- #78059
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/2 pounds skinless chicken thighs, trimmed
1 tablespoon lemon juice
1 cup plain low-fat yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons hot paprika
1 1/2 teaspoon dried mint
1/2 teaspoon salt
directions
Place chicken in a large bowl. Add lemon juice and toss to coat.
Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Position rack in upper third of oven and preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes.
Reduce oven temperature to 400 degrees F and bake until the chicken is juicy and just cooked through, about 15 minutes longer (Thigh meat will appear dark pink, even when cooked through).
Serve immediately.
NOTE: In this dish with a Turkish influence, the acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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