I've become Slacky McSlackerson. Cooking easy peasy stuff that requires a few minutes of prep and a short cooking time, or a long, unattended cooking time, or even better, E cooking time. Dishes that allow me to leave inspiring and thoughtful notes like, "350, 20 minutes, thanks!" This recipe equals not only one dish like this, but two. Inspired by a Better Homes and Garden recipe for Superbowl chicken wings, I have made this recipe twice and love it! It makes for incredibly moist and flavorful chicken, and if you double it, you get a fantastic salad for the next day.
Spicy Yogurt Chicken - Two Ways
4 bone-in chicken breasts, skin and fat trimmed
3/4 cup plain yogurt
3 cloves of garlic, minced
1 tsp. cinnamon
1 tsp. curry powder
1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. paprika
Place chicken in a shallow dish or ziploc bag. Stir yogurt and seasonings in a small bowl. Reserve a few tablespoons for tomorrow's salad. Pour remaining yogurt mixture over chicken and turn to coat. Refrigerate at least one hour or overnight. Preheat oven to 350 degrees. Place chicken breasts in a baking dish and bake for 20-25 minutes or until cooked through. Serve hot.
Spicy Yogurt Chicken and Cashew Salad
1 leftover chicken breast
1/4 cup cashews, roughly chopped
reserved yogurt mixture
3 Tbls. olive oil
2 Tbls. red wine vinegar
2 cups mixed greens or baby spinach
a handful of red grapes (which I didn't have, but love!)
Shred or chop chicken into a large bowl. Add cashews, greens, and grapes. Whisk yogurt mixture with oil and vinegar in a small bowl. Pour over salad and toss to coat. Serve immediately.
* Also, Pretty Please take a moment to vote for my Pom-Filled Dark Chocolate Cupcakes in the POM Wonderful Contest! I'd appreciate it, as always!
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