Iraqi Chicken in Spiced Yogurt

Remember this from my cooking class with Iraqi refugees in Cairo?

The cooking class didn’t really give us recipes, instead sending us home with a sheet of general instructions like “add spices to chicken.”  They certainly didn’t give us instructions on how to make the recipes without access to an outdoor grill, and they most certainly didn’t give us instructions on how to make them kosher!

Never fear, dear readers.  The Smart Green Gourmet did some research and put her nose and palate to the test and figured out how to make an Iraqi-style chicken so delicious that my husband and I used bread to mop up every last bit of the sauce in true Iraqi style.  I used soy yogurt here due to aforementioned kashrut concerns, but this recipe should work with regular yogurt, omitting the extra tablespoon of vinegar.  I normally can’t stand soy yogurt, but in this recipe, it worked beautifully.

I’ve left this recipe intentionally flexible.  The marinade directions below made more than enough for the 3 chicken thighs that I used.  If you’re using more meat, make more marinade.  You may also wish to adjust cooking times and temperatures according to what you’re making.  If you’re using boneless white meat chicken breasts, for example, lower heat would probably be appropriate.

This recipe couldn’t be easier: whisk together the marinade, toss it with the chicken, and bake.  It can easily be made ahead, or you can marinate the chicken overnight and bake it the next day.  It is easily multiplied.

Prep time: 30 minutes
Work time: 15 minutes
Cook time: 45 minutes
Serves: 3 (or as many as you would like)

Ingredients:

3 bone-in chicken thighs, trimmed of all visible fat.
Tip: It’s OK to loosen the skin or skin the thighs completely in this recipe; the yogurt will keep the meat moist during cooking and you can save on saturated fat this way.

Marinade:
1.5 c plain soy yogurt (I used
Juice of 1 lemon
1 T cider vinegar
1 T EVOO
1/4 t cinnamon
1/4 t tumeric
1/4 t coriander
Pinch of salt

1. Preheat oven to 375 degrees.
2. Whisk together marinade ingredients.  Toss marinade with chicken.  Let marinate 15 minutes or overnight.
3. Arrange chicken in a baking dish in a single layer.  Bake ~45 minutes or until meat is done.
4. Serve with bread to mop up the sauce.

Green Salad with Portobello Mushrooms, Figs, and Rosemary-Yogurt Dressing

Sweet figs, creamy tart yogurt, earthy mushrooms, and crunchy nuts combine in a palate sensaation. You can grill the portobello mushrooms in advance. Or grill a lot of them, use them for another dish, and make this salad with the leftovers.

True yogurt, a local yogurt produced in Vermont, is delicious and Lactose-Free!

Serves: 2 as a main course or substantial first course (easily multiplied)
~6-8 oz baby spinach or other greens, rinsed and dried well
1 onion, diced
~3-4 portobello mushroom caps
5 oz plain yogurt
Zest of 1/2 lemon and juice of 1 whole lemon (zest half the lemon, then juice it)
~10 dried figs, minced
handful of walnuts or hazelnuts
1T olive oil plus more for brushing
pinch dried rosemary (or a 3x larger pinch fresh)
pinch salt
pepper

1. In a small skillet, heat onion and a pinch of salt in 1T olive oil over medium-low heat until onion caramelizes. Stir occasionally. When onions are mostly browned, throw walnuts in the pan to toast for a few minutes.
2. Meanwhile, brush mushroom caps with olive oil. Grill or Broil ~5 minutes; check for doneness. Chop into large pieces.
3. Make the dressing: Whisk together yogurt, rosemary, lemon juice and zest, and salt and pepper to taste.
4, Toss in a large bowl: greens, caramelized onions, nuts, mushrooms, and figs. Slowly add dressing to taste.

Green Salad with Portobello Mushrooms, Figs, and Rosemary-Yogurt Dressing

Sweet figs, creamy tart yogurt, earthy mushrooms, and crunchy nuts combine in a palate sensaation. You can grill the portobello mushrooms in advance. Or grill a lot of them, use them for another dish, and make this salad with the leftovers.

True yogurt, a local yogurt produced in Vermont, is delicious and Lactose-Free!

Serves: 2 as a main course or substantial first course (easily multiplied)
~6-8 oz baby spinach or other greens, rinsed and dried well
1 onion, diced
~3-4 portobello mushroom caps
5 oz plain yogurt
Zest of 1/2 lemon and juice of 1 whole lemon (zest half the lemon, then juice it)
~10 dried figs, minced
handful of walnuts or hazelnuts
1T olive oil plus more for brushing
pinch dried rosemary (or a 3x larger pinch fresh)
pinch salt
pepper

1. In a small skillet, heat onion and a pinch of salt in 1T olive oil over medium-low heat until onion caramelizes. Stir occasionally. When onions are mostly browned, throw walnuts in the pan to toast for a few minutes.
2. Meanwhile, brush mushroom caps with olive oil. Grill or Broil ~5 minutes; check for doneness. Chop into large pieces.
3. Make the dressing: Whisk together yogurt, rosemary, lemon juice and zest, and salt and pepper to taste.
4, Toss in a large bowl: greens, caramelized onions, nuts, mushrooms, and figs. Slowly add dressing to taste.

Chilled Berry Soup

Amazing. Looks impressive, yet so easy. Can be an appetizer, dessert, or even breakfast. Defrosted frozen berries actually are better to use than fresh here because of the their beautiful swirly juices. You can make the soup ahead and then combine just before serving with the berries and mint.

Prep Time: 10-15 Minutes
Servings: 4-6
Modified from Mollie Katzen’s Moosewood Cookbook

3 C orange juice
3 C buttermilk or yogurt
1-2 T fresh lime or lemon juice
1-2 T sugar or honey (I use it!)
2-3 C frozen defrosted or fresh of any kind or combination. Larger berries should be sliced.
Optional: Pinch of cinnamon, to taste
Optional: Pinch of nutmeg, to taste
A handful of fresh mint, minced

1) Whisk (or stir) together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), and cinnamon and nutmeg, to taste. Cover and chill until serving time.
2) To serve, place about ½ c berries in each bowl and ladle soup on top. Make pleasing swirls. Garnish with mint.

Chilled Berry Soup

Amazing. Looks impressive, yet so easy. Can be an appetizer, dessert, or even breakfast. Defrosted frozen berries actually are better to use than fresh here because of the their beautiful swirly juices. You can make the soup ahead and then combine just before serving with the berries and mint.

Prep Time: 10-15 Minutes
Servings: 4-6
Modified from Mollie Katzen’s Moosewood Cookbook

3 C orange juice
3 C buttermilk or yogurt
1-2 T fresh lime or lemon juice
1-2 T sugar or honey (I use it!)
2-3 C frozen defrosted or fresh of any kind or combination. Larger berries should be sliced.
Optional: Pinch of cinnamon, to taste
Optional: Pinch of nutmeg, to taste
A handful of fresh mint, minced

1) Whisk (or stir) together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), and cinnamon and nutmeg, to taste. Cover and chill until serving time.
2) To serve, place about ½ c berries in each bowl and ladle soup on top. Make pleasing swirls. Garnish with mint.