8 broiler-fryer chicken
thighs, skinned
4 tablespoons fresh lemon juice
3 tablespoons, plus 2 teaspoons extra virgin olive oil, divided
use
1 teaspoon salt, divided use
1/2 teaspoon ground oregano
1/8 teaspoon pepper
2 medium baking potatoes, peeled, quartered
2 garlic cloves, minced
2 teaspoons white wine vinegar
1 1/4 cup plain yogurt
1/2 cup chopped walnuts
Black olive slices
Parsley sprigs
In shallow dish, make
marinade by mixing together lemon juice, 2 tablespoons of the
olive oil, 1/2 teaspoon of the salt, oregano and pepper. Add
chicken, place in refrigerator and marinate, turning after 15
minutes, for 30 minutes.
In medium saucepan, place
potatoes; add water to cover and boil about 20 minutes or until
tender. Drain potatoes.
Make sauce by placing
in blender container, hot potatoes, remaining 1/2 teaspoon salt,
remaining 2 teaspoons olive oil, garlic and vinegar. Blend until
smooth. Add yogurt and blend until mixed and fluffed. Remove
to small bowl and keep warm.
Remove chicken from marinade
and drain on paper towels; reserve marinade.
In large frypan, place
remaining 1 tablespoon olive oil and heat to medium temperature.
Add chicken and cook about 5 minutes on each side. Reduce heat
to medium-low; add reserved marinade. Cover and cook, turning
often, about 25 minutes or until golden brown and fork can be
inserted in chicken with ease.
To serve, spread potato
mixture, reserving 1/2 cup, on platter. Arrange chicken on top
of sauce. Place 1 teaspoon of reserved sauce on each chicken
thigh. Sprinkle with walnuts. Garnish with olive slices and parsley.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
