Three-quarters cup of natural yogurt (200g)
Three crushed garlic cloves
Two tablespoons of grated ginger
Two tablespoons of lemon juice
Two teaspoons of lime zest
Two teaspoons of ground cumin
One-half teaspoon of paprika or crushed red pepper flakes, with seeds
One-half teaspoon of salt
One-half teaspoon of black pepper
1.8 kg chicken breast
One cup of water (240 ml)
Three-quarters cup of natural yogurt (200g)
Three crushed garlic cloves
Two tablespoons of grated ginger
Two tablespoons of lemon juice
Two teaspoons of lime zest
Two teaspoons of ground cumin
One-half teaspoon of paprika or crushed red pepper flakes, with seeds
One-half teaspoon of salt
One-half teaspoon of black pepper
1.8 kg chicken breast
One cup of water (240 ml)
In a bowl, mix all the ingredients well, except for the chicken and water
Cover the chicken in a large plastic bag with the mixed ingredients, close the bag, and turn it so that the meat is completely covered by the marinade
Place it in the refrigerator for at least 4 hours or overnight, turning the bag occasionally
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 another 50 minutes or until it's golden brown
Check by piercing the meat; if a clear white liquid comes out, it's cooked
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 juices through a fine-mesh sieve, check the seasoning, warm it up, and serve with the chicken
354 calories per serving
