Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 cup chicken broth
- 1/2 cup tomato paste
- 1/4 cup red pepper paste (biber salçası)
- 1/4 cup curry powder
- 1/4 cup honey
- 1/4 cup plain yogurt
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet or sauté pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the salt, black pepper, paprika, cumin, coriander, turmeric, cinnamon, and cayenne pepper.
3. Rub the spice mixture all over the chicken breasts.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the chicken breasts and cook for 3-4 minutes on each side, until browned.
6. In a mixing bowl, whisk together the chicken broth, tomato paste, red pepper paste, curry powder, honey, yogurt, and garlic.
7. Pour the sauce over the chicken in the skillet.
8. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through.
9. Garnish with chopped cilantro before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 27g
Protein: 42g
Sodium: 1100mg
Sugar: 18g
Substitutions for ingredients:
- If you can't find red pepper paste, you can substitute with harissa or gochujang.
- If you don't have chicken broth, you can use vegetable broth or water.
- If you don't have fresh cilantro, you can use parsley or basil.
Variations:
- You can use bone-in chicken thighs instead of chicken breasts.
- You can add chopped onions and bell peppers to the skillet before adding the sauce.
- You can use coconut milk instead of yogurt for a dairy-free version.
Tips and tricks:
- Make sure to rub the chicken breasts with the spice mixture evenly to ensure maximum flavor.
- If the sauce is too thick, you can add more chicken broth or water to thin it out.
- If the sauce is too thin, you can simmer it on the stove for a few minutes to thicken it up.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the chicken on a bed of rice or quinoa.
- Garnish with additional chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced red chilies
Pairings:
- Serve with a side of roasted vegetables, such as broccoli or carrots.
- Pair with a crisp green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Rice or quinoa
Troubleshooting advice:
- If the chicken is not cooked through after baking, you can continue to bake it for an additional 5-10 minutes until fully cooked.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Biber salçası is a traditional Turkish red pepper paste made from sun-dried red peppers.
Flavor profiles:
- Spicy, sweet, and savory
Serving suggestions:
- Serve hot with your favorite side dishes.
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Region: Turkish