Barbecue Yogurt and Sumac Chicken
I had some Sumac spices in my cupboard and I was cracking my head as to what to cook for tomorrow’s dinner. So I decided to try to use up what was available in my cupboard and freezer. So this is a rather simple dish made with the
ingredients that I have in my fridge and cupboard.
I used skinless and boneless chicken thighs as it saves me time skinning and boning it. I used zero fat natural yogurt, keeping in line with my quest of cutting out unnecessary calories. I do not usually cook with yogurt. I started eating yogurt when I joined weight-watchers. So I now consume it regularly, usually for breakfast. In actual fact, I hardly cook with yogurt. So this is somewhat a surprise for me as well when this dish turns out delicious.
The yogurt kept the chicken moist and the sumac gave a tangy, citrusy flavour. I used a half a fresh lime for extra flavour but if you do not have it, you can just omit it.
And I confess…. I cheated. I did not really fire up a barbecue to cook it; I just grilled it in the oven grill!!
This dish is easy and simple to make.
Time: 1 hr to marinade, 20 mins to cook
Per recipe: 25
500g Skinless and boneless chicken thighs
½ Lime- juiced, and rind finely grated
1 Tsp Salt
1 Tbsp. Sumac spice
2 Tbsp. Fat free yogurt
2 Tsp. Ginger paste/ puree
2 Tsp. Garlic paste/puree
Calorie controlled oil spray
- Season the chicken thighs with all the ingredients.
- Leave to marinade for about an hour, or ideally, overnight if possible.
- Heat up the grill to medium.
- Arrange the chicken pieces on the grill rack and spray with a few spritzs of oil.
- Grill the chicken for about 8 to 10 minutes, or until the chicken has some colour.
- Turn the chicken over and repeat the above 2 steps.
- Remove from the grill and slice it into bite pieces.
- Serve with rice or other accompaniment.
A few months ago, I bought some packs of Indian food. I had idli mixture, sambar (or sambal, as we call it in Malaysia) and some potatoes and lentil mix.
I served the chicken with these and it was delicious.
The chicken goes well with the Indian accompaniments.
I find that when I buy spices, I don’t seem to consume them as quickly as I did when I was in Malaysia. Now that I am in the UK I find that I have so many new foods to try to so I cook spicy food less frequently. Further, we are influenced by the local environment where we live. So we live and shop and eat like the locals.
With this experience, I shall now buy ready sachets for Indian food. This will reduce the amount of wastage. Of course I will still use my own recipes when I have the time.
Have you had a similar experience cooking with spices? Do share how you deal with this.
I hope you enjoy my recipe and feel free to share your recipes with me as well. Please like and share if you enjoy this post.
Have a great day!!-made