Beef and Rice Cake Skewers

Ingredients

10 oz NY striploin beef, cut into 1/2" thick strips (cut 3/4" longer than rice cakes)

1 lb fresh rice cakes

a bunch of green onion, cut into same length as rice cakes (using only white and light green part)

3 tablespoon soy sauce

1 tablespoon Korean soy sauce for soup

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 teaspoon garlic powder

dashes of freshly ground black pepper

1/2 small onion, grated

1/4 Asian pear, peeled and grated

1/4 kiwi, peeled and grated (optional)

some bamboo skewers, about 4" long

1-2 tablespoon canola oil 

 

Directions

1. Make a marinade by combining soy sauces, sugar, sesmae oil, garlic powder, black pepper, grated onion, grated pear. and grated kiwi (if using) in a shallow bowl. Reserve 1/4 cup of the sauce in a another container and set that aside.
2. Place the beef in the marinade mixture and toss together and let it sit for 10-15 minutes to soak up the flavor. Toss the rice cake with the reserved 1/4 cup of marinade in another bowl.
3. Skewer beef, rice cakes, and spring onion one by one to the bamboo skewers. (2-3 strips of each ingredient in one skewer)
4. Heat skillet over med-high heat and drizzle a little oil. Place skewers on the hot skillet and brown them about 1-2 minutes on each side. Add a little more oil if the pan seems too dry.
5. Serve warm or at a room temperature.

Adasi (Lentil Soup)

If you’re wondering what else you can do with lentils, this post is for you. This is a simple dish to make and very yummy.

Ingredients (4-6 servings):
2.5-3 cups lentils
1 large onion - finely chopped
salt/pepper
turmeric
lemon juice (optional) — just a small amount
Golpar (ground angelica) — desired amount sprinkled on top
oil
4-5 cups water –may need to add more water
Directions:
Wash and soak the lentils for a few hours prior to cooking.
Fry the onions in oil in a large pot until they become golden in color (set burner to medium heat). Rinse the lentils and then add them to the pot and stir in with the onions. Add some turmeric, salt, and pepper. Add enough water to cover the lentils completely.
Place the lid on the pot and all the lentils to completely cook. If desired add some lemon juice.
Once the Adasi is ready to be served you can spring some Golpar on top.

MUTTON BIRYANI

Ingredients 1 1/2 kg basmati rice 1 1/2 kg mutton 200 gms ginger (ground) 150 gms garlic (ground) 3 tsp garam masala powder (clove, cinnamon, cardamom and shajeera) 500 gms oil 500 gms finely chopped onions 250 gms thick yoghurt 2 lemons 2 sprigs of coriander 1 1/2 tsp turmeric powder 2 tsp salt (salt to taste)

Method Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in a thick-bottomed vessel. Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt, chopped coriander and juice of two lemons. Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done. Add the mutton pieces and cook for 10 minutes. Serve hot with raita (yogurt chutney).

Pan Pizza

Dough Ingredients:

2 1/3 cups of all-purpose flour
3/4 cup milk plus 2 additional tablespoons (110 degrees)
1 tsp active dry yeast (heaping is ok)
0.5 tsp kosher salt
8 tablespoons extra virgin olive oil
2 tsp sugar

Pizza Ingredients:

Basic Pizza Sauce Recipe
Pepperoni
Mozzarella cheese

To start warm the milk to 110 degrees. I did this in the microwave and put a thermometer in the milk. When the temperature reaches 110 degrees add 1 tsp active dry yeast and a pinch of sugar and stir well. This is the proofing step where your yeast will activate in the warm milk.

Only when the yeast looks like the above picture should you proceed. The yeast needs to bubble a bit. This shows that the yeast is alive and ready to get to work in your dough. This should take about 5-10 minutes.

I made some significant modifications to the "America's Test Kitchen" pan pizza recipe in that I like to use an overnight rise in the refrigerator. The original recipe calls for a room temperature rise for 20 or so minutes, followed by another 20 minute rise after the dough is rolled out, followed by a 20 minute bake at 400 degrees. That's too long for me. I like to get the first rise out of the way overnight so when pizza night comes around I don't have too long to wait! Just like most of the pizza doughs that I make I add the milk (with yeast) and oil into the bowl of my stand mixer (the wet team). I then mixed the salt, flour and sugar together (the dry team). Gradually, in thirds I added the dry team to the wet team with the mixing paddle on. After all of the flour was incorporated I put the dough hook on and kneaded for about 5 minutes. The dough looked like this after all of the kneading:

Cover this dough with shrink wrap and place in the fridge overnight. The following day I pulled the dough out and let it sit at room temperature for an hour or so to warm up. The dough looked like this when I was ready to work with it:

Preheat your oven to 400 degrees. Take 3 tablespoons of olive oil and pour it into a cake pan. Swirl it all around to get good coverage on the bottom.

Grab a rolling pin and make a circle that is roughly 9.5-10 inches in diameter. You want the dough to be larger than the cake pan because it will shrink in a little bit. Neatly place the dough in the pan and push outwards to totally cover the bottom.

Next dress your pizza pie as you choose. I went with classic homemade sauce, Mozzarella cheese and pepperoni.

Place the pizzas in the 400 degree oven for about 15-20 minutes. Depending on whether you have a non-stick coating on the pan it may be easy to burn the bottom. This pizza was done in 15 minutes.

I almost forgot; check out the bottom of this crust. Really nice. Slightly crisp and greasy just the way a pan pizza should be!

I really enjoyed making this pan pizza. I liked how it was a small personal sized pizza. This recipe could easily be cut in half to make just one.

Of note, if you don't want to do the overnight cold rise, you would need about 2.5 tsp of yeast for a 20 minutes room temperature rise. Then the steps would be the same as what I outline above.

Hyderabadi nargisi kofta

Ingredients

Serves: 8 

• ½ kg mutton mince
• 1 stick cinnamom (dalcini)
• Salt to taste
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon cumin (jeera) powder
• 1 teaspoon coriander (dhania) powder
• 1 teaspoon garam masala
• ½ teaspoon red chilli powder
• 1 tablespoon ginger garlic paste
• 1 onion, chopped fine

• 3 green chillies, chopped fine
• 3 tablespoons besan (gram flour)
• 1 egg, beaten
• 8 hard boiled eggs
• Oil for deep frying
• 1 teaspoon chaat masala
• ½ cup chopped coriander leaves
• Lime wedges for garnish
• Food safe twine or rope

---

Directions

Prep:10min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

1. Wash and cook mince with 1 cup water, salt, cinnamon stick, and turmeric powder until cooked and all liquid dries up, about 20 minutes. Let cool slightly.
2. In a large bowl, add cooked mince and onions, ginger, garlic, green chillies, and all spice powders. Add beaten egg and gram flour and mix well. Refrigerate for at least 30 minutes so the mixture binds well later.
3. Peel the hard boiled eggs. Make 8 equal sized portions from the meat mixture. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it. Tie a piece of thread around the wrapped egg. Repeat with the rest of the eggs and meat. If possible, refrigerate the eggs again. You can make the koftas till this step and refrigerate overnight.
4. Heat oil in a pan for deep frying. Fry the koftas. Cut the thread. To serve, slit the eggs in halves lengthwise. Sprinkle with chaat masala and serve garnished with coriander leaves and lime wedges on the side.

Fish Bone Soup Rice

Ingredients:
1 whole fish bone from a medium size "Senangin" fish
½ cup milk
Enough water to cover the fish bones and 1 in over
Bullion fish stock to taste (1 – 2 cubes)
2 tsp Chinese cooking wine
1/4 cup dried scallops (washed, soaked in warm water for 15 mins)
2 pcs dried shitake mushroom (washed, soaked in warm water for 15 mins)
½ cup chopped cilantro
½ cup chopped spring onions
1 inch spring ginger, thinly sliced
1 tsp white pepper corn (pound slightly)
2 cups of cooked soft white rice
1 tbs cooking oil
Salt to taste

Method:
Wash and soak dried scallops and warm water in 2 separate bowls in warm water for 15 mins. Squeeze dry the mushrooms, slice them thinly and set aside. In a deep soup pot (pot A), add oil and sauté ginger until fragrant. Add sliced mushroom and stirfry for 1 min. Set aside.

Fry the fish bones in a wok till golden brown, drain oil and set aside. 

In another soup pot (pot B), add fried fish bones, water, fish stock, white pepper corns and bring to boil. Lower heat to low and let simmer for 1 hour.  Sieve the soup into pot A.  Add cooked white rice and scallop together with its water and bring to boil. Lower heat and let simmer for 20 mins or till scallop is soft. Add milk and Chinese cooking wine and simmer for another 5 mins. Lastly, add salt to taste. Mix well. Garnish with cilantro and spring onions and serve hot.

Chicken Pie

Ingredients

3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
1 cup buttermilk, well shaken

Directions

Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

Nasi Goreng Recipe (Indonesian Fried Rice)

Ingredients:
1 shallot
1 garlic
1 red chili (seeded)
1/2 teaspoon toasted belacan (terasi)
1/2 teaspoon palm sugar
1/2 tablespoon kecap manis
8 oz. overnight rice
1 fried egg (well done)
2 tablespoons oil

Method:
Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.
Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.
Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.

Cook’s Note:
In Indonesia, nasi goreng is often served with various sides such fried prawn crackers, fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. However, you can just make it plain like what I did. I also love sliced red chili dipped in kecap manis as a condiment. It’s great with the fried egg!

Cashew Curried Beef Recipe

Ingredients

• 1 pound beef top sirloin steak, thinly sliced
• 2 tablespoons canola oil, divided
• 1 can (13.66 ounces) coconut milk, divided
• 1 tablespoon red curry paste
• 2 tablespoons packed brown sugar
• 2 tablespoons fish sauce or soy sauce
• 8 cups chopped bok choy
• 1 small sweet red pepper, sliced
• 1/2 cup salted cashews
• 1/2 cup minced fresh cilantro
• Hot cooked brown rice

• Directions

• In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside.
• Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture.
• Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender.
• Stir in the cashews, cilantro and beef; heat through. Serve with rice. Yield: 5 servings.

Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream.

•  

Pineapple Fried Rice

Ingredients:
8 oz. leftover and overnight rice
2 cloves garlic (finely chopped)
4 oz. fresh pineapple (cut into small pieces)
4 oz. shrimp (shelled and deveined, leave whole or cut into small pieces)
2 tablespoons cashew nuts (optional)
1 teaspoon shrimp paste
1 tablespoon fish sauce
1/2 tablespoon pineapple juice
1/4 teaspoon dark soy sauce (for coloring)
1 fresh red chili (seeded and cut into small pieces)
2 tablespoons oil
Cilantro leaves for garnishing
Method:
Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.

Seafood Tom Yam

ingredients

• 4 shallots (chopped)
• 2 garlics (chopped)
• 1 onion (cut into wedges)
• 1 tomato (cut into wedges)
• 1 inch galangal - finely sliced
• 2 stalks of lemon grass (slightly crushed)
• 3 0r 4 kaffir lime leaves
• 2 or 3 bird pepper
• juice from 1 lime
• 1 tbspTom Yam Chilli paste
• 1 tbsp of Fish sauce
• 1 tsp sugar
• 3 cups of chicken stock/water
• 2 tbsp cooking oil
• 5 medium size prawns ,shells off,cleaned and cut into butterfly
• 5 medium size , slice into an inch thick.

directions

• 1
  heat the oil in a pot and saute the chopped shallots and garlic until transparent.add in the chicken stock/water into the pot, put the lid on and let it boil.
• 2
  when the stock is boiling put in all the aromatic ingredients - the galangal/ginger, slighty crushed lemon grass and kaffir lime leaves.
• 3
  then put in the Tom Yam Chilli paste, fish sauce , lime juice, sugar, the bird chilli pepper (slightly crushed), wedges of onions and tomatos.
• 4
  finally put the prawns and the squid into the boiling soup, cook for 3 to 4 minutes and then it’s ready to be served.

Moroccan Couscous

INGREDIENTS 1 kg couscous 1 kg meat, cut into medium pieces 500 g turnips, cut into quarters 500 g carrots, cut into thick slices 500 g zucchinis, cut into thick slices 1 cup chickpeas, soaked in water overnight or equal to 150 g 2 onions, chopped 200 g butter, cubed 1 teaspoon saffron 1 teaspoon paprika 1 dried coriander 1 teaspoon ground ginger salt to taste black pepper to taste

COOKING METHOD   1. Place the couscous in a bowl and pour a little bit of warm salted water over it. Mix and use a fork to separate the grains. Strain the couscous and place it in a steamer that fits in the pan used for the meat. If you do not have a steamer, you can use a strainer instead, but make sure that it fits on top of the saucepan. 2. Place the meat pieces in a saucepan and cover it with 5 liters of water. Then add in the onions, saffron, paprika, salt, black pepper and chickpeas. Bring to a boil then simmer over low heat for an hour. 3. While cooking the meat, place the steamer inside the saucepan. When the steam begins to rise from the couscous remove the steamer and return the couscous to the bowl. Set aside. 4. After one hour of cooking the meat, add in the turnips and carrots and simmer for 15 minutes. Then add in the zucchinis and coriander. 5. Put the couscous again in the steamer and place it inside the saucepan. Cook for 45 minutes. 6. When the couscous is cooked turn off the heat. 7. Place the couscous in a serving dish and stir in the butter. Remove the meat and vegetables from the broth. 8. Make a hole in the middle of the couscous and place the meat and vegetables inside. Pour the broth in a deep serving bowl. 9. To serve, place the couscous on individual plates and put the stew on top. Pour the meat broth over.

Fool Moudammas

Ingredients - Fool Moudammas:

• Serves 4. One 16-ounce can cooked fava beans
• 1 large onion, chopped
• 1 large tomato, diced
• 1-1/2 Tablespoons olive oil
• 1 teaspoon cumin powder
• 1/4 cup parsley, chopped
• Juice of 2 lemons
• Salt, pepper, and red chili pepper to taste
• Pita bread (optional)

Preparation - Fool Moudammas:

• Pour the beans into a pot and bring to a boil.
• Mix them well and add remaining ingredients. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes.

Fried Calamari

Ingredients

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

East of preparation: easy

Lamb Curry with Roti

Ingredients.

Lamb Curry.

Main ingredients.

• three lamb forequarter chops (deboned) (roughly 400-500g of meat) – diced
• 2/3 of an onion, chopped
• 1 capsicum, diced
• 1 teaspoon of fenugreek seeds
• a little olive oil (1 Tablespoon)
• coconut cream (whatever is left after the roti dough is made – roughly 2/3rds of a can ~ 260ml)
• pinch of chopped mint leaves
• 2 teaspoons of chopped coriander leaves
• zest of half a lime (or 5cm piece of lemongrass)
• 4 or 5 whole garlic cloves
• 10 curry leaves
• 2 cardamon pods
• optionally 1 tomato chopped or 2 to 3 Tablespoons of tomato paste

Marinade.

• 1/4 cup white vinegar
• 1 teaspoon of curry powder
• 1 teaspoon of sweet paprika
• 1 teaspoon of brown mustard seed, roasted and ground
• pinch of nigela seeds, roasted and ground
• 1 teaspoon of salt
• 1/2 teaspoon of turmeric powder
• 2 cloves of garlic, crushed
• 2 teaspoons of fresh ginger, crushed (or equiv. dried powder)
• 1/2 teaspoon of chilli powder
• 1/4 teaspoon of cinnamon powder

Roti.

• 1/3 of an onion, finely chopped
• 1/4 teaspoon of chilli flakes
• 1 teaspoon of butter
• 2 cups plain flour
• coconut cream (roughly 1/2 cup, maybe a little more)

Method.

Curry.

Diced the meat and cover thoroughly with the marinade. Leave in a covered container for up to an hour.
Now is a good time to make your Roti dough.
Place the oil and fenugreek seeds in an tagine (or other suitable pot) on low heat for about a minute. Add the onions and capsicum and saute until soft.
Add the meat and marinade, and the remaining ingredients (except the coriander and mint), cover and simmer for up to an hour (or until the meat is tender).
Serve with Roti and optionally yoghurt or Raita.

Roti.

Place all the ingredients except the coconut cream into a large mixing bowl and combine.
Add a little coconut cream and work through. Repeat until you can form a stuff but not wet or sticky dough.
Knead for about 2 mins.
Work the dough into a log and cut into pieces about the size of a golf ball (when formed into a ball).
Flatten and roll out a ball of dough until it’s roughly 3 to 5 mm thick.
In a cast iron pan or gridle, dry fry for 2 – 3 mins on one side then flip and cook for a further 1.5 – 2 mins. Set aside on a rack to cool.
Repeat for all the roti.

Nasi Kandar Fish Curry

Ingredients

8 – 10 slices of tenggiri (mackerel fish)
1 tsp sea salt

1 Tbsp tamarind paste (soaked in 3 Tbsp hot water)
1 Tbsp turmeric powder
5 Tbsp grapeseed oil for frying fish
5 slices old ginger

Vegetables
10 lady fingers (washed and the top trimmed)
3 large ripe red tomatoes (cut into quarters)
5 small aubergines (cut into 2)

Aromatic herbs
2 Tbsp ‘rempah ratus’ spices
2 dried chili (washed and seeded)
4 sprigs of curry leaves (bruised)
1 Tbsp traditionally handmade coconut oil

Spices
10 shallots (peeled and sliced)
5 cloves garlic (peeled and sliced)
1 inch old ginger (sliced)
5 large dried chili (soaked and seeded)

Blend or pound all the above spices
1 Tbsp chili powder
1 tsp turmeric powder
1 Tbsp coriander seeds
1 Tbsp fennel (jintan manis)
1 Tbsp cumin (jintan putih)
5 Tbsp Baba’s meat curry powder
100 ml traditionally handmade coconut oil
1 Tbsp castor sugar
800 ml filtered water
1 Tbsp tamarind paste (soaked in 100 ml water and drained, discard the seeds retain the water)
sea salt to taste
100 ml thick coconut milk or santan

Directions

1. Marinate the fish slices in the tamarind paste, turmeric powder and salt for about 1 hour. Heat a non-stick pan and drizzle in the grapeseed oil. Pan fry the fish slices till slightly golden brown on the outside.

2. Remove from heat and set aside on some paper towels to absorb oil.

3. Set a large curry pot on the stove. Heat it up and drizzle in the 100ml coconut oil. Add in the blended spices, powdered spices, curry powder and ‘tumis’ or lightly fry until fragrant. Add sugar and keep stirring to avoid the spices from burning. Burnt spices have to be discarded as they will taste bitter.

4. Slowly add filtered water and let the spice paste simmer. Add the tamarind water and all the vegetables. Pour in the rest of the filtered water and simmer over low heat until vegetables are all tender. Put in the fish slices, coconut milk and sea salt to taste.

5. Fry aromatics in the used non stick pan by adding 1 Tbsp coconut oil to the pan. Fry over low heat until fragrant. Add to simmering curry and simmer for another 3 minutes. Cut off heat, curry ready to be served.

source: sparkpeople

sun dried tomato garlic and parsley bread recipe

 

Ingredients

• 75g unsalted butter, softened
• 6 sun-dried tomatoes, chopped
• 2 garlic cloves, crushed
• Finely grated zest of 1/2 lemon
• Small handful fresh parsley, finely chopped
• 1 large ciabatta loaf

METHOD

How to make tomato, garlic and parsley bread

1. Preheat the oven to 200C/fan180C/gas6.
In a small bowl, mix together the butter, sun-dried tomatoes, garlic, zest and parsley. Season.
2. Using a bread knife, cut deep diagonal slits along the ciabatta, being careful not to cut all the way through. Spread the flavoured butter in each slit, then wrap the loaf in foil. Place on a baking sheet and bake in the oven for 5 minutes. Open the foil up to expose the bread and bake for another 4-5 minutes, until pale golden.
3. Wrap the ciabatta up again in the foil to keep warm, although it's equally delicious cold. Let everyone tear off slices.

source: channel4

Oven Fried Chicken

 

Ingredients

• 1 c Chobani Non-Fat Plain Greek Yogurt
• 1 Tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 Tbsp kosher salt
• 1 tsp ground black pepper
• 4 chicken legs, skin removed
• 4 chicken thighs, skin removed
• ½ c whole-wheat flour
• 1 ½ tsp sweet paprika
• 1 tsp dried thyme
• 1 tsp baking powder 

  Preparation

  Step 1

  Whisk together Chobani, mustard, garlic, 2 t salt and ½ t black pepper. Add chicken pieces and turn to coat in marinade. Cover bowl and refrigerate for at least 30 minutes, up to 12 hours.

  Step 2

  Preheat oven to 425°F (Gas Mark 7). Line a rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick cooking spray.

  Step 3

  Place flour, paprika, thyme, baking powder, remaining 1 t salt and remaining ½ t black pepper in a large plastic bag. Remove chicken from marinade, shake off excess and place in flour mixture. Shake to coat, shake off excess coating and place on prepared rack. Repeat with remaining chicken. Discard remaining marinade and seasoned coating.

  Step 4

  Lightly coat chicken with a cooking spray and bake until golden brown and a digital thermometer reads 160°F, 50-60 minutes
  
  
  source: chobani