I'm marinating a couple of chicken breasts in plain yogurt. In a bit I will add some rice with a little water to the yogurt marinade, put the chicken on top of that and bake it at 350 for half an hour to 45 minutes. It's kind of a recipe I stole (and modified) from Drew Kime at "How to Cook Like Your Grandmother." He added fresh ginger to the marinade and I don't have any. I might add some ground ginger to it along with the salt and pepper, since I don't think Drew would hunt me down and thwack my hand with a measuring spoon for not using fresh. I sure hope he wouldn't drive all the way from Ohio for that!
Yeah, cooking season has started again at my house. I was getting tired of the nightly runs to Sonic or the other fast-food places, and of course my home cooking always tastes better than that stuff anyway, usually.
I just needed something easy tonight, and there's not a whole lot that's easier than putting chicken in a baking dish, plopping yogurt on top of it, putting the lid on the baking dish and letting it sit in the fridge while other stuff is going on. (I'm running some cleaner through the dishwasher, OK? We have very hard water here and it's time to demineralize the appliances. It's hard work.) Just a word of clarification -- Drew marinates his chicken for 8 hours, up to three days. Check out his blog for "Drew's way." I don't have that much time tonight.
I'll let you know how the chicken turns out. Right now, though, I think I'll get some salad because I'm hungry! Too hungry to wait for anything else!
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6 comments:
Sounds really good. Can't wait for the update.
Trixie, drop by and tell me how it came out. And no, no hand thwacking.
Yeah, I'll be really interested how it turned out, too. :)
(Here's what I posted on Drew's blog)
It was definitely a good experience. Of course I wound up having to make substitutes (ground ginger instead of fresh). And I just marinated for a couple of hours.
I was surprised at how sweet the rice was after it was cooked. In fact, I thought this might be a nice dish to toss some golden raisins into.
My chicken was skinless, so I didn't get the nice browning you did -- in fact, I'd say this was a really, really blonde meal. I think I would have appreciated a punch of color from some veggies with it, but I wanted to see what I thought of the chicken.
Curious to try it with some pasta instead of rice, too. I think I like using the yogurt on the chicken -- it was definitely as tender as it could possibly be. Now I need to try the grilled version too.(Drew's grilled version definitely has more color to it!)
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I am having the leftovers for dinner tonight. It's been on my mind all day!
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