Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Palestinian Chicken
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- #66967
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 chicken breasts, whole, bone-in with skin (12 to 16 ounces each), split
1 cup plain yogurt, whole-milk
3 tablespoons fresh lemon juice
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamon
1/8 teaspoon ground cloves
directions
Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Arrange the breasts in a nonreactive baking dish large enough to hold them in one layer and set aside.
Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small nonreactive bowl and whisk to blend.
Pour the mixture over the chicken in the baking dish and spread it over the breasts to cover completely, using your fingers. Cover and let marinate, in the refrigerator, 4 to 12 hours (the longer the better).
Preheat the grill, using the two-tiered method.
When ready to cook, oil the grill grate. Remove the chicken breasts from the baking dish and arrange, skin side down, on the grate over the hotter section of the grill. Cook.
Transfer the chicken breasts to serving plates or a platter and serve.
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nutrition data
Nutritional data has not been calculated yet.
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