We made this recipe earlier in the summer, but the marinade was so delicious that I hated the idea of throwing it all away. So we tried it again yesterday but tried to cook it curry style and it turned out great. We do not make the pickled nectarines.
https://www.seriouseats.com/recipes/2020/08/yogurt-marinated-chicken-thighs-pickled-nectarines.html
Ingredients:
- 8 boneless, skinless chicken thighs (1 3/4 pounds; 800g) - I cubed them
- 1 1/2 cups (13 1/2 ounces; 380g) plain unsweetened yogurt - I reduced to 1 cup and would even go down to 1/2 cup for a less watery sauce next time
- 6-7 scallions (3 1/2 ounces; 100g), root ends trimmed and discarded
- 1 packed cup mint leaves and stems (3/4 ounce; 20g)
- 12 whole black peppercorns
- 4 medium garlic cloves (1/2 ounce; 15g), peeled
- 2 tablespoons (1 ounce; 30g) grated fresh ginger
- 1 small fresh green chile, such as Serrano or Thai chile - This would probably be good, we omit to make it as Nadia friendly as possible.
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons Diamond Crystal kosher salt; if using table salt, use half as much by volume
- Lemon or lime wedges, for serving
Directions:
- Marinate the Chicken:
- In a blender, combine yogurt, scallions, mint, peppercorns, garlic, ginger, chile, turmeric, and salt. Pulse until very smooth. Place the chicken in a baking dish, ziptop bag, or a food-safe storage container with a lid and pour the yogurt mixture all over the chicken, then gently toss to coat well. Cover the container or seal the bag and refrigerate for at least 2 hours, preferably overnight.
- Cook:
- Heat 1-2 tablespoons of your preferred cooking oil in a large pan or medium pot. Add the chicken and all of its marinade and cook until the chicken is cooked through (should have checked how long this took, 15 minutes at most?) stirring occasionally.
- Eat:
- Serve with roti, naan, rice or other starch of choice. Squeeze lime over it if you like.
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