Three-quarters cup of natural yogurt (200 g)
3 cloves of garlic, minced
2 tablespoons of grated ginger
2 tablespoons of lime juice
2 tablespoons of grated lemon zest
2 tablespoons of ground cumin
1/2 tablespoon of achafrão-da-terra
1/2 tablespoon of chopped hot pepper with seeds
1/2 tablespoon of salt
1/2 tablespoon of black pepper
1.8 kg chicken breast
1 quart of water (240 ml)
Three-quarters cup of natural yogurt (200 g)
3 cloves of garlic, minced
2 tablespoons of grated ginger
2 tablespoons of lime juice
2 tablespoons of grated lemon zest
2 tablespoons of ground cumin
1/2 tablespoon of achafrão-da-terra
1/2 tablespoon of chopped hot pepper with seeds
1/2 tablespoon of salt
1/2 tablespoon of black pepper
1.8 kg chicken breast
1 quart of water (240 ml)
In a bowl, mix all the ingredients except for the chicken and water well
Place the chicken in a large plastic bag, add the mixed ingredients, seal the bag, and turn it so that the meat is fully covered by the marinade
Refrigerate for at least 4 hours or overnight, occasionally turning the bag
Preheat the oven to 180°C (moderate)
While the oven heats up, let the chicken come to room temperature
Remove it from the marinade and place it in a baking dish
Cover with water and the marinade
Bake for 25 minutes
Turn the baking dish and bake for another 25 minutes
Increase the oven temperature to 200°C (hot) and bake for an additional 50 minutes or until golden brown
Check by piercing the meat; if it yields a clear, transparent liquid, it's done
Transfer the chicken to a serving platter, cover with aluminum foil, and let it rest for 15 minutes before serving
Remove excess fat from the baking dish and discard it
Strain the remaining sauce through a fine-mesh sieve, check the seasoning, reheat it, and serve with the chicken
354 calories per serving
