When my book club read Rooftops of Tehran: A Novel
Persian Chicken
Ingredients
- 1 garlic clove minced
- 1/4 tsp salt
- 1 cup plain yogurt
- juice from half a lemon 2 Tbs or so if you're using bottled
- 1 tsp fresh ground black pepper
- 1/2 a pound of boneless skinless chicken breasts
Instructions
- Mash the garlic clove up withe salt, then stir in the yogurt, lemon and pepper. Marinate the chicken in this at least 6 hours, preferably overnight and up to a day and a half.
- Grill over medium heat until done, 6-8 minutes per side. Check the doneness by cutting one breast open and make sure it's not pink. Don't have the heat too high. You want it cooked but not charred.
I served this with a lemon rice I made in the rice cooker, a yogurt sauce I had leftover from the lamb chops I made the other night, and a simple salad of chopped tomatoes, chopped cucumbers, chopped fresh parsley, olive oil, lemon juice and salt.
I had some of the leftovers for lunch today and it was very good. My daughter came home with a gaggle of high school girls at lunch on their last day of school and one of them ate the rest with compliments.
Love yogurt with chicken. I had a friend from Iran who made a rice and yogurt dish, too. It was called Tadik, I think and it was fantastic. Thanks for the recipe!
For a new and easy take on chicken dinners for one, stop by http://makinglifeup.blogspot.com/
and check out the Chicken Basics recipe and it’s myriad of variations!
Hope to see you there!