Spiced Yogurt Braised Chicken – The Greek Gods Yogurt

Name: Spiced Yogurt Braised Chicken – The Greek Gods Yogurt
Ingredients: 2 tablespoons, (30 mL) olive oil; 1 teaspoon, (5 mL) Sriracha Hot Sauce; 2 tablespoons, (30 mL) lemon juice; 1 tablespoon, (15 mL) garlic, chopped (about 3 large cloves); 1 tablespoon, (15 mL) ground cumin; 1 teaspoon, (5 mL) smoked paprika; 1 cup, (250 mL) Greek Gods Traditional Yogurt; 2 pounds, (1,000 g) boneless & skinless chicken thighs; 1 small red onion, (about 1 cup // 250 mL), sliced to half moons; ¼ cup, (60 mL) cilantro, rough chopped lime wedges; In a medium sized bowl combine the olive oil, Sriracha Hot Sauce, lemon juice, garlic, cumin and smoked paprika. Whisk in the Greek Gods Traditional Yogurt. Reserve ½ cup, (125 mL) & refrigerate.; Add in the chicken thighs and stir well, to coat. Cover with plastic wrap and refrigerate for 45 minutes to overnight.; Pre-heat the oven to 400 F. Grease a medium-sized roasting or sheet pan with vegetable oil spray.; Notes: Lunch // Dinner; Recipe by Jeff Nathan.; Tips: Serve with rice, as a side dish. We suggest our family line of products: Spectrum Canola Oil Spray, Spectrum Olive Oil.

www.greekgodsyogurt.com

Spiced Yogurt Braised Chicken marinated in Greek Gods Traditional Yogurt, olive oil, and spices. Bake until tender, served with crispy onions and cilantro—perfect for lunch or dinner.

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Ingredients

2 tablespoons, (30 mL) olive oil
1 teaspoon, (5 mL) Sriracha Hot Sauce
2 tablespoons, (30 mL) lemon juice
1 tablespoon, (15 mL) garlic, chopped (about 3 large cloves)
1 tablespoon, (15 mL) ground cumin
1 teaspoon, (5 mL) smoked paprika
1 cup, (250 mL) Greek Gods Traditional Yogurt
2 pounds, (1,000 g) boneless & skinless chicken thighs
1 small red onion, (about 1 cup // 250 mL), sliced to half moons
¼ cup, (60 mL) cilantro, rough chopped lime wedges
In a medium sized bowl combine the olive oil, Sriracha Hot Sauce, lemon juice, garlic, cumin and smoked paprika. Whisk in the Greek Gods Traditional Yogurt. Reserve ½ cup, (125 mL) & refrigerate.
Add in the chicken thighs and stir well, to coat. Cover with plastic wrap and refrigerate for 45 minutes to overnight.
Pre-heat the oven to 400 F. Grease a medium-sized roasting or sheet pan with vegetable oil spray.
Notes: Lunch // Dinner
Recipe by Jeff Nathan.
Tips: Serve with rice, as a side dish. We suggest our family line of products: Spectrum Canola Oil Spray, Spectrum Olive Oil.