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