Chicken with Yogurt and Cilantro Chutney
Main Dishes • European
Description
Recipe from a cooking book by a well-known American chef.
Ingredients
- Potato 10 oz
- Vegetable Oil 0 fl oz
- Mild Chili Spice 1 piece
- Honey 0 oz
- Soy Sauce 0 fl oz
- Lime 3 pieces
- Skin-On Chicken Breasts 4 pieces
- Ocean salt to taste
- Ground Black Pepper to taste
- Natural Yogurt 10 fl oz
- Candied fruits to taste
- Cilantro 1 bunch
- Sweet Chili Sauce 0 fl oz
Step-by-Step Guide
Step 1
Peel the potatoes and slice them into 3 mm thick rounds. Heat a large frying pan, add a little oil, and fry the potatoes on both sides until golden brown. Sprinkle with sea salt. Place in a warm spot.
Step 2
Chop the chili pepper. Whisk together the honey, soy sauce, juice and zest of two limes, chili, and oil. Season with salt and pepper. Submerge the chicken in the prepared marinade.
Step 3
Heat oil in a large skillet, place the chicken skin-side down in the skillet, and cook for 4–5 minutes on each side. The chicken should be golden brown and fully cooked. Remove from the skillet and let it rest.
Step 4
While the chicken and potatoes are cooking, grate the candied ginger (you will need about 1 tablespoon of grated ginger) and chop the cilantro. Whisk together the yogurt, chili sauce, lime juice, and zest with the cilantro and ginger to make the chutney.
Step 5
Cut the chicken into pieces. Serve on plates alongside fried potatoes and a spoonful of yogurt and cilantro chutney.
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