Leyla Wheelhouse
Senior Culinary Director
Food & Drink Resources
Chicken in Yogurt Sauce
Recipe courtesy of Leyla Wheelhouse
Sponsor: Chobani®
Servings: 8
Ingredients
Chicken Thighs:
- 4 lb boneless chicken thighs, skin on
- 2 Tbsp olive oil
- 2 tsp sea salt
- 2 Tbsp baharat spice
- 2 lb canned chickpeas, drained
- 2 Tbsp chopped garlic
- 1 tsp ground sumac
- 1 c chicken stock
- Salt and pepper, as needed
Yogurt Sauce:
- 2 c Chobani® Nonfat Greek Yogurt
- 2 cloves garlic, chopped
- 1 lemon, juiced and zested
- 2 Tbsp extra-virgin olive oil
- Salt and pepper, as needed
Crunchy Topping:
- 1 c toasted slivered almonds
- 2 c torn flat leaf parsley
- 1 c pomegranate seeds
Directions
Chicken Thighs:
- Preheat the oven to 400°F.
- Season the chicken with the oil, salt and baharat spice and arrange it in a cast-iron pan.
- Roast for 30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is a dark caramel color. Remove from the oven and place the pan on a burner over medium heat.
- Add the chickpeas, garlic and sumac and deglaze the pan with the stock. Cook for 5 minutes and set aside. Season with salt and pepper to taste.
Yogurt Sauce:
- Mix the yogurt with the garlic, lemon juice, lemon zest and oil. Taste and adjust with salt and pepper.
Crunchy Topping:
- Mix together the almonds, parsley and pomegranate seeds.
To Plate:
- Place 1 or 2 pieces of roasted chicken thighs on a plate and ladle the chickpeas around. Top the chicken with the yogurt sauce and garnish with the almond, parsley and pomegranate mix.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
