Yoghurt Chicken

This is a recipe that happened by accident! I had some leftover yoghurt and I thought instead of throwing it away I would dump it in with the chicken! Its a really easy 'foundation' to work on as you can change the spices according to what you feel like at the time.
Here is the 'Mediterranean' version:

Ingredients:

- 3 chicken fillets
- 3 large cloves of garlic (crushed)
- 2 cups of light greek strained yoghurt
-  3 cubannelle peppers (the long, sweet, light/yellow green ones)
- 1 small onion
- 1 - 2 tbs of balsamic vinegar
- 3 tbs of olive oil
- oregano
-sea salt & freshly ground pepper


Steps:

 1. Cut the chicken into small pieces (about 3cm cubed), add the crushed garlic cloves and the yoghurt. Mix well, cover the bowl with cling film and leave overnight to marinate. (If you do not have the time then leave it for a minimum of 1 1/2 hours to marinate).

2. Preheat the oven to 180 C. Line a baking tray with greaseproof paper.

3. Thinly slice the onion into 'ribbons' not cubed. Then thinly slice the peppers in the same way. Add them to the mixture along with remaining ingredients.

4. Place the mixture in the baking tray, spreading it out as much as possible. Cook for 20-30 mins until chicken is cooked and BEFORE it dries out.

I like to make some wild rice or bulghar wheat as a side dish and mixing it together with the chicken

TIPS: sometimes I add tandoori or masala spices and chilli flakes for an indian version! If you use these spices replace the balsamic vinegar with lemon.


Enjoy!!