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Jordanian Yogurt Chicken with Herbs
Tender chicken breasts marinated in a tangy yogurt sauce infused with fresh herbs, garlic, and spices, then baked to perfection. This dish is a flavorful and healthy option, often served with rice or a fresh salad.
ð§ ææ
- 6 pieces Boneless, skinless chicken breasts
- 1 cup Plain yogurt
- 1 tablespoon Fresh oregano, chopped
- 1 tablespoon Fresh mint, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pinch Cayenne pepper(optional, for a touch of heat)
ðšâð³ äœãæ¹
- 1
In a large bowl, whisk together the plain yogurt, chopped oregano, chopped mint, minced garlic, lemon juice, olive oil, cumin, paprika, salt, black pepper, and cayenne pepper (if using).
- 2
Add the chicken breasts to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- 3
Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- 4
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts in the prepared baking dish.
- 5
Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).
- 6
Let the chicken rest for a few minutes before serving. Garnish with fresh herbs if desired.
ð¡ ããã®ã³ã
- âFor extra tender chicken, you can pound the chicken breasts to an even thickness before marinating.
- âIf you don't have fresh herbs, you can use 1 teaspoon each of dried oregano and dried mint, but fresh is recommended for the best flavor.
- âThis chicken is also delicious grilled or pan-seared.
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- Add a tablespoon of sumac to the marinade for a tangy, lemony flavor.
- Include a pinch of ground cardamom for a warm, aromatic note.
- Serve with a side of rice pilaf, roasted vegetables, or a fresh Arabic salad.