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Creamy Herb Yogurt Chicken with Potatoes
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Creamy Herb Yogurt Chicken with Potatoes

1 h 15 minServes 6Nutri-Score C€€
from @summers_homemade_meals12 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • small chicken breast (trimmed)Meat1.4 kg
  • garlic (minced (for the marinade))Produce1 piece
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • citric acidPantry2 g
  • Vegeta seasoningPantry4 g
  • paprikaSpices2 g
  • olive oilPantry60 ml
  • harissaPantry30 g
  • potatoes (blanched and cut into rounds)Produce1.2 kg
  • olive oil (for the potatoes)Pantry30 ml
  • plain yogurtDairy480 g
  • ayran yogurt drinkDairy120 ml
  • garlic (cloves, crushed (for the sauce))Produce4 pieces
  • parsley (chopped)Produce8 g
  • fresh cilantro (chopped)Produce8 g
  • cornstarchPantry8 g
  • chicken stockPantry240 ml
  • chicken brothPantry240 ml
  • heavy creamDairy480 ml
  • lemon (juiced)Produce1 piece
  • Vegeta seasoning (for the sauce)Pantry4 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g

per serving

Nutrition

669kcal

Carbs
24 g
Proteins
55 g
Fat
39 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Grill
  • Baking dish
  • Saucepan
  • Oven
  • Whisk

step by step

Method

  1. Marinate the chicken

    • In a bowl, combine the minced garlic, salt, pepper, citric acid, Vegeta, paprika, olive oil and harissa.
    • Add the chicken breasts and coat well.
    • Cover and refrigerate overnight for maximum flavor.
    Step 1

  2. Blanch and roast the potatoes

    • Blanch the potatoes in salted water until just tender, then drain.
    • Arrange them in a baking dish, drizzle with olive oil and season.
    • Roast at 200 °C while grilling the chicken and making the sauce.
    Step 2

  3. Grill the chicken

    • Grill the marinated chicken until lightly charred, without overcooking.
    • It will finish cooking in the oven.
    Step 3

  4. Make the creamy herb yogurt sauce

    • In a saucepan, whisk the yogurt, ayran, crushed garlic, parsley, cilantro, cornstarch, chicken stock, chicken broth, heavy cream, lemon juice and Vegeta.
    • Season with salt and pepper.
    • Warm gently, stirring, until smooth and slightly thickened.
    Step 4

  5. Layer and bake

    • Layer the grilled chicken between the roasted potatoes in the baking dish.
    • Pour the sauce generously over the top.
    • Bake at 200 °C until tender and creamy.
    Step 5

  6. Serve

    • Serve hot with rice pilaf and a fresh salad.
    Step 6
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