yogurt-marinated-chicken-with-borani

Yogurt-Marinated Chicken With Borani

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Combining spices in a fat and heating them up until they sizzle results in a super versatile oil. This cooking method, known as blooming, is found in several dishes across many cultures, from cacio e pepe to salsa macha to dal. In this chicken, Andy Baraghani blooms paprika, coriander, and cumin in oil, which seasons a garlicky yogurt marinade and tops off borani, an Iranian cucumber-and-raisin-studded yogurt, served alongside. Any coriander will work, but we love the Nile coriander from Burlap & Barrel, which “is insanely fresh for a dried spice,” says Andy.

Ingredients

4 Servings

Chicken

1

3½–4-lb. whole chicken, backbone removed

Kosher salt

½

cup vegetable oil or extra-virgin olive oil

1

Tbsp. paprika

1

Tbsp. coriander seeds, crushed

2

tsp. cumin seeds, crushed

½

cup plain whole-milk Greek yogurt

4

garlic cloves, finely grated

1

1″ piece ginger, peeled, finely grated

1

tsp. crushed red pepper flakes

Borani

1

medium Persian cucumber, scrubbed, finely grated

1

cup plain whole-milk Greek yogurt

1

Tbsp. chopped raisins

1

Tbsp. fresh lemon juice

Kosher salt

Lemon wedges (for serving)

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