Chicken in Yogurt with Potatoes and Shiitake
Main Dishes • Author's
Description
Chicken in yogurt with potatoes and shiitake
Ingredients
- Poultry 5 lbs
- Yogurt powder 5 fl oz
- Potato 0 lbs
- Paprika 1 tablespoon
- Cayenne Pepper a pinch
- Ground coriander ½ spoons
- Cilantro 1 bunch
- Mild Chili Spice 1 piece
- Shimeji mushrooms 0 oz
- Salt to taste
- Vegetable Oil 2 spoons
Step-by-Step Guide
Step 1
Mix natural yogurt with a pinch of salt, ground coriander, cayenne pepper, and paprika. Pour the mixture into a large plastic bag, add the chicken, seal the bag, and shake it so the yogurt evenly coats the chicken. Place the chicken in a large resealable plastic bag. Marinate in the refrigerator for two to eight hours, occasionally shaking the bag with the chicken and marinade.
Step 2
Soak the dried shiitake mushrooms in warm water for two hours.
Step 3
Peel the potatoes and cut them into large pieces; slice the moisture-soaked shiitake mushrooms thinly.
Step 4
Preheat the oven to 390°F. Place the potatoes with mushrooms in a deep baking tray, drizzled with vegetable oil, and place the whole bird on a rack above. Pour the remaining marinade over the potatoes. Bake in the oven for one hour, or until the juices run clear when the chicken thigh is pierced with a knife, and the potatoes are well cooked.
Step 5
Remove the finished dish from the oven, cut the chicken into pieces, and mix the potatoes and mushrooms with thinly sliced chili and chopped cilantro.
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