Chicken Thighs Athenian
Sautéed lemon and herb-marinated chicken thighs served on a bed of savory potato-yogurt sauce and garnished with chopped walnuts and sliced black olives.
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 ground black pepper
8 broiler-fryer chicken thighs, skinned
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
- 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 skillet, 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.