Recipe By MECTE
Rating
Published Jul 10th
Prep 30m Cook 35m Additional 30m Ready In 1h 35m
Servings 4 servings Calories 345.6

This flavorful chicken dish is simple to prepare but offers tremendous flavors. I served this with couscous and pan-fried okra. Delish!

Recipe Ingredients

  • 1 (3 inch) piece of fresh ginger, coarsely chopped
  • 5 large cloves garlic, coarsely chopped
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • 2 tablespoons water
  • 4 skinless chicken leg quarters, separated into thighs and drumsticks
  • 1 tomato, seeded and chopped
  • 3 cups lightly packed cilantro leaves and stems
  • 2 serrano chiles, or more to taste
  • 1 teaspoon tomato paste
  • ¾ teaspoon salt
  • 2 tablespoons water
  • 3 tablespoons olive oil
  • 1 cup plain Greek yogurt
  • 1 tablespoon water, or as needed

Cooking Directions

  1. 1 Place ginger, garlic, lemon juice, and 1/4 teaspoon salt into a blender; add 2 tablespoons water and blend until smooth. Place chicken pieces into a non-metallic bowl and pour ginger mixture over chicken. Rub ginger mixture into the meat, cover bowl with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
  2. 2 In same blender pitcher (without rinsing), place tomato, cilantro leaves and stems, serrano chiles, tomato paste, 3/4 teaspoon salt, and 2 tablespoons water. Blend until smooth.
  3. 3 Heat olive oil in a large, heavy nonstick pot with a lid over high heat. When oil is very hot, place chicken pieces with ginger marinade into pot; fry, turning chicken occasionally, until light brown on all sides, about 10 minutes. Pour cilantro mixture from blender over chicken. Cook, stirring often, until sauce thickens and oil separates, about 10 minutes.
  4. 4 Spoon yogurt into pot, cooking and stirring until yogurt is blended into sauce, 4 to 5 minutes. Sauce will be thick and edged with oil. Cover, reduce heat to low, and cook until chicken is tender and no longer pink inside, 10 to 15 minutes. If sauce seems too thick, thin with 1 tablespoon water or as needed.

Nutrition Facts

  • Calories 345.6
  • Carbohydrate 8.2 g
  • Cholesterol 88.7 mg
  • Fat 22.5 g
  • Fiber 1.8 g
  • Protein 27.5 g
  • Saturated Fat 5.8 g
  • Sodium 713.6 mg
  • Sugar 3.8 g

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Reviews

  1. I followed the recipe pretty close and while it tasted good it has a strong tomato base that takes over the garlic and cilantro flavors. Not what I was expecting but still good flavor. I did skip the peppers and regretted it as this would have added more to a slightly bland tomato sauce the - Read more ...
  2. This was delicious! I made it following the recipe exactly and it was one of the best recipes I've made in a long time. It is definitely worth the effort and will become part of our regular rotation. My husband and both of my very picky children really enjoyed it as well. I thought from - Read more ...
  3. I made this recipe for a second time yesterday and being in a hurry condensed the recipe and used substitutions. I had a bit of leftover fresh pesto that I had made yesterday and so into that I added the ginger lemon juice garlic a cup or so of fresh basil and there was some - Read more ...
  4. This recipe was quite delicious! Next time I will try using chicken breast or maybe shrimp but I loved all the flavors together! I did use sour cream instead of yogurt and used more ginger than called for but other than that this was a winner!!!
  5. I got creative with my substitutions but feel I kept the spirit of the recipe. As I don't care for cilantro; I used fresh parsley instead. The tomatoe and paste were switched to 1/2c salsa and sour cream for the yogurt. I also found I needed to add much more water than called for (1/2c - Read more ...
  6. Okay y'all! I live in the heart of Cajun country down here in Louisiana. So i got tired of all this Cajun soul food. I decided to look up some recipes on here-ran across this one. Now i did almost everything different. All ingredients were used minus the tomato paste and plus a tomato. Now - Read more ...
  7. Leftovers may taste better
  8. I used whole chicken breasts and the chicken turned out moist and tender. It wasn't red like the picture though. It ended up a brown sauce but still really delicious.
  9. This had lots of flavor. I marinated about 4 hrs and it got into the chicken but not as much as I would have liked. Next time I'll go longer. I loved all the fresh ingredients that were used. The sauce was great and you could smell it through out the house as it cooked. - Read more ...
  10. I thought it was great. The flavors melded and there was just the right amount of heat. I can see however that if less than good quality and fresh ingredients are used it would be a bit bland.
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