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Tuesday’s Taste Tempters

Tuesday’s Taste Tempters

Posted: Tuesday, July 21, 2009 3:40 pm

The Messenger 07.21.09
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe has been submitted by National Chicken Council and U.S. Poultry and Egg Association. It has been adapted from “Weir Cooking in the City” by Joanne Weir.
Spiced-Crusted Chicken Thighs with Cucumber Lemon Raita
Serves 4

6 chicken thighs, boneless and skinless
1/3 teaspoon ground cardamom
21/2 teaspoons ground coriander
21/2 teaspoons ground cumin
21/2 teaspoons ground fennel
11/2 teaspoons salt, divided
1 teaspoon black pepper, divided
2 tablespoons extra virgin olive oil, divided
1 cucumber, unpeeled, grated
1 cup plain yogurt
1 tablespoon grated lemon zest
1 clove garlic, minced
1/8 tsp cayenne pepper

In small bowl, combine and mix well the cardamom, coriander, cumin, fennel, one teaspoon salt and 1/2 teaspoon black pepper. Reserve one teaspoon spice mixture. Spread remaining spice mixture on dinner plate. Brush chicken thighs evenly with one tablespoon olive oil. Press chicken thighs into spice mixture, coating evenly. Set chicken aside.
Place grated cucumber on several layers of paper towels; top with more paper towels. Pat well to remove excess water from cucumber. In medium bowl, stir together cucumber, yogurt, lemon zest, garlic, cayenne and reserved one teaspoon spice mixture. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
Warm the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook in single layer until skin is golden brown, about three to five minutes. Reduce the heat to low, turn chicken and cook until done, about four to five minutes longer.
Place chicken thighs on serving platter; top with yogurt sauce and serve immediately.
Nutrition Information, Per Serving: 290 calories; 17 g fat; 4 g saturated fat; 8 g carbohydrate

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