Meals Matter

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Contributed By: merylnet
merylnet

This is an extremely forgiving recipe. Quantities and cooking time can be varied, all with good results. Cooking the chicken in yoghurt keeps it incredibly moist and flavorful. The recipe includes dairy, meats and vegetables. If served with cous-cous, it also includes carbohydrates. Preparation takes only about 5 minutes. The dish can be assembled a day ahead and placed in the refrigerator, covered with plastic wrap.

Ingredients

a 3.5 or 4 lb Chicken, cut into pieces

1 16 oz Can tomatoes, coarsely diced

2 Medium white onions, peeled and quartered

6 oz. Pitted black olives, drained

1.5 cups Plain yoghurt (whole milk, not non-fat)

2 tbsp Fresh thyme leaves

2 tbsp Black pepper

2 tbsp Salt

Additional salt and pepper to taste

Preparation

Preheat oven to 425 degrees. In a bowl, mix yoghurt, tomatoes, thyme, salt and pepper. Set yoghurt mixture aside. Rub chicken pieces with salt and pepper to taste. Arrange chicken pieces, olives and onion quarters in a single layer in a 9x12 glass baking dish or shallow casserole. Cover with yoghurt mixture. Bake in oven for 45-50 minutes, or until chicken is nicely browned. With a slotted spoon, transfer chicken pieces, olives and most of onion and tomato pieces to a platter. Puree liquid and remaining onion and tomato pieces in a food processor. Pour over chicken, or serve separately in a sauce boat. Serve with rice or cous-cous.

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