This evening’s dinner was yogurt chicken. Yogurt is a great thickener for sauces, and also fantastic for tenderizing meats.
The basic idea was taking a mix of seasonings from here and there… chawarma spice from Pacific Food Importers, some Piementon from Mustapha of Haddouch Imports, Madras Curry Powder from ChefShop.com, salt and pepper, and a bit of garlic powder. I tossed them all together with some flour, dredged the chicken in it, and browned it in some olive oil. I took out the chicken, added some onions and garlic, and browned them just a bit. Then I added the chicken back with some yogurt, chicken bullion, water, and a splash of white wine. I covered it, braised it on low heat for about 45 minutes, and then pulled out the chicken. I put it in this paellera you see in the picture, reduced the braising juices, and then poured it over the chicken in the paellera. Then it went over the heat for just a few minutes. In the meantime, Chris made an easy dressing of lemon juice and tahini. He tossed it with greens and cherry tomatoes. We warmed some tortillas, and ta-da! Had dinner.