Roast Chicken With Pistachio Dukkah and Spicy Peppers

Roast Chicken With Pistachio Dukkah and Spicy Peppers

Chicken Marinade:
1 cup of greek yogurt
1 tbsp ghee
tsp cayenne pepper
2 cloves garlic sliced

Mix marinade until homogenous
Generously apply to chicken thighs (score the skin side of the thighs if desired)
Marinate covered 6-12 hours (or overnight works great)
Do not rinse marinade, the yogurt helps to develop a nice crust
Season the chicken with salt after it marinades, before going into the oven.
Roast chicken at 350F until 155F internal. Turn oven up to 400F and finish to 165F. If Browning is too light, broil on high for 2-4 minutes to finish.

3 large Italian hot pepper sliced
2 cloves garlic sliced
4 scallions sliced (white part only, save green for garnish)
tbsp. olive oil
Salt and Pepper to taste
½ juice of a lemon

Heat a small sauté pan and add olive oil
Add pepper, garlic, and scallion—sweat until aromatic, do not brown
Season to taste
Finish with lemon juice

½ cup pistachio
½ cup sesame seeds
½ cup pepitas
tsp ground coriander
pinch of cayenne pepper
Salt and Pepper to taste

Toast nuts, seeds, and spice in a small sauté pan with OMGhee
When aromatic, remove from heat
Add to food processor, and pulse until coarsely chopped
Adjust seasoning accordingly

Greek yogurt as a marinade:
Using Greek yogurt in marinades not only adds a tangy and crave-able flavor profile, but helps to tenderize the meat. Lactic acid found in yogurt works to break down protein molecules allowing for a beneficial cooking process. This marinade works great for a plethora of meats (whole poultry, lamb, skirt steak, etc.)






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