Chicken With Yogurt
Juicy chicken thighs cooked in a flavorful yogurt sauce with paprika, dill, and onion, offering a creamy and aromatic dish perfect for comforting family dinners.
Ingredients
Instructions
- Remove chicken skin and cook chicken thighs in margarine over medium heat until done on both sides.
- Reduce heat; sprinkle with paprika, salt, and dill weed.
- Mix 1/3 cup water and dry bouillon; pour over chicken.
- Add sliced onion to the skillet.
- Cover and simmer until chicken is cooked through, about 30 minutes.
- Remove chicken; keep warm.
- Stir plain yogurt into the liquid in the skillet.
- Mix cornstarch with 1/4 cup cold water; gradually stir into yogurt mixture.
- Heat to boiling and stir constantly.
- Boil and stir for 1 minute.
- Pour yogurt sauce over chicken and sprinkle with parsley.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken thighs in yogurt and spices for a few hours before cooking. If you don't have margarine, butter or olive oil can be used as a substitute. For a thicker sauce, use more cornstarch or reduce the yogurt sauce longer. Adding a pinch of garlic powder can elevate the dish further, complementing the Mediterranean recipes theme.
Serving Suggestions
This dish pairs beautifully with rice or barley pilaf for a complete meal. You can also serve it alongside steamed vegetables or a fresh salad to balance the richness of the yogurt sauce. For a heartier option, consider pairing it with pasta, such as in Pasta Caponata, for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stovetop over low heat to prevent the yogurt sauce from curdling. If the sauce thickens too much during storage, add a splash of water to loosen it up while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Yogurt contains roughly 291 calories, with 6g protein, 20g carbohydrates, and 25g fat. It is an excellent source of vitamin A (89% of the Daily Value), iron (41% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1677mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used in this recipe. They will cook faster, so reduce the cooking time accordingly, checking for doneness after about 20 minutes. The flavor will still be delicious without the bones.
What can I substitute for plain yogurt?
If you don't have plain yogurt, sour cream or Greek yogurt can be good substitutes. They provide a similar tangy flavor and creamy texture. Just ensure to adjust the seasoning if using Greek yogurt, as it's thicker and might require a touch more water.
Is this recipe suitable for freezing?
Yes, you can freeze the chicken and yogurt sauce separately. Allow the chicken to cool completely before transferring it to a freezer-safe container. The sauce may separate upon thawing, but whisking it while reheating can help restore its creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).