Turkish Yogurt-Marinated Chicken with Herbs
Method
In a bowl, combine the Greek yogurt, lemon juice, grated garlic, half of the dill, half of the parsley, cumin, paprika, salt and black pepper.
Add the chicken and coat it well with the yogurt mixture. Allow it to marinate for at least 20 minutes.
Heat the olive oil in a large non-stick skillet over medium heat.
Remove the excess marinade from the chicken and cook for 5–6 minutes on each side until golden and cooked through. Transfer to a plate and allow it to rest briefly.
Add the aubergine to the same skillet and cook for 6–8 minutes until tender and lightly golden.
Add the cherry tomatoes and cook for another 2 minutes until softened.
Slice the chicken and arrange it over the aubergine and tomatoes.
Finish with cucumber, the remaining fresh herbs and mint, then serve warm.
Yogurt helps keep chicken tender, but remove any thick excess marinade before cooking so it does not burn in the pan. For even more flavour, you can marinate the chicken in the refrigerator for several hours before cooking.
Nutrition Facts
Per serving
