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Recipes: yogurt chicken, yogurt custard

  • June 12, 2013 - 2:58 PM

Skewered chicken

Serves 4.

Note: Adapted from “The Yogurt Cookbook” by Arto Der Haroutunian (Interlink Books, $35). The author suggests serving it with a tomato and onion salad, plus rice pilaf or the Indian bread, chapati. Two-percent Greek yogurt was used in our testing.

• 2 lb. boneless, skinless chicken breasts or thighs

• 1 onion, roughly chopped

• 2 garlic cloves, roughly chopped

• 1 tbsp. plus 1 tsp. finely chopped fresh ginger

• Juice of 1 large lemon

• 1 1/4 c. plain Greek yogurt

• 2 tsp. ground coriander

• 2 tsp. salt

• 1/2 tsp. ground cumin

• 3 tbsp. chopped fresh cilantro or mint

Directions

Cut chicken into 1-inch cubes. Put the onion, garlic, ginger and lemon juice in a blender; purée until smooth. Empty paste into a large nonreactive bowl. Add yogurt, coriander, salt and cumin; mix well. Add chicken pieces; turn until well coated. Cover; refrigerate overnight.

Remove chicken from marinade, discarding marinade; thread pieces on skewers. Cook on a grill or under a broiler, turning frequently, 10 to 12 minutes. Serve sprinkled with chopped mint or cilantro.

Nutrition information per serving:

Calories 255 Fat 6 g Sodium 228 mg

Carbohydrates 1 g Saturated fat 2 g

Protein 46 g Cholesterol 127 mg Dietary fiber 0 g

APRICOT AND YOGURT CUSTARD

Serves 4.

Note: Adapted from “The Yogurt Cookbook” by Arto Der Haroutunian, this dish has a firm texture, not unlike cheesecake. The egg yolks help stabilize the yogurt. Two-percent Greek yogurt was used in our testing.

• 4 oz. dried apricots, soaked overnight in cold water

• 2 c. plain Greek yogurt

• 2 egg yolks

• 1 tbsp. brown sugar

• 2 tbsp. chopped pistachios

Directions

Heat oven to 325 degrees. Drain softened apricots; cut them into small pieces. Place in a 4-cup baking dish.

Beat yogurt and yolks together in a bowl; pour over apricots.

Place baking dish in a baking pan. Pour enough cold water into the pan to come halfway up the outside of the baking dish. Bake until set, 30 to 40 minutes. Allow to cool. To serve, mix brown sugar with pistachios. Sprinkle over top.

Nutrition information per serving:

Calories 297 Fat 16 g Sodium 45 mg

Carbohydrates 29 g Saturated fat 10 g Protein 10 g Cholesterol 112 mg Dietary fiber 3 g

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