This is an interpretation of a well-known Persian dish. What makes this dish so special is the way in which the chicken is marinated in yogurt and lemon juice, which breaks down the fibres and tenderises the flesh beautifully.
Ingredients
- 1 onion, cut in half and slices
- Juice of 1 large lemon
- 1 tbsp olive oil
- 1 tsp ground turmeric
- 200g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
- 1 tsp sea salt
- Generous pinch of saffron threads
- 1 tbsp boiling water
- 4 large boneless, skinless chicken breasts cut into 5cm pieces
Irish Yogurts Clonakilty kefir with sumac:
- 200g Irish Yogurts Clonakilty Kefir Natural
- 60g tomato chutney
- 1 ½ tbsp lemon juice
- 2 tsp sumac
- Whole meal wraps
Method
1. Put the saffron in a small bowl and pour over the boiling water and stir with a spoon and leave to cool and infuse for 10 minutes.
2. Put the onion, lemon juice, olive oil, turmeric, yogurt, cooled saffron in water and sea salt into a large bowl and mix well.
3. Add the chicken and mix well until the chicken is coated.
4. Cover the bowl and leave the chicken to marinate for a minimum of one hour or overnight.
5. Preheat the oven to 220C.
6. Line a large baking tray with nonstick baking paper.
7. Remove each piece of chicken from the marinade along with onions and lay on the prepared baking tray and bake for 18-20 minutes until the pieces are slightly charred at the edges.
8. While the chicken is in the oven mix the Kefir, sumac, lemon juice and tomato chutney and leave aside.
9. Serve with flour tortilla wraps or basmati rice with a little salad and Irish Yogurts Clonakilty kefir with sumac.
