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Middle Eastern yogurt chicken
Serves: 4
Prep time: 45 mins (inc 30 mins marinade)Total time: 
Recipe photograph by Karen Thomas
Middle Eastern yogurt chicken
Our Middle Eastern yogurt chicken recipe is gluten-free and packed with oriental-inspired spices
Serves: 4
Prep time: 45 mins (inc 30 mins marinade)Total time:
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Nutritional information (per serving)
Calories
227Kcal
Fat
6gr
Saturates
2gr
Carbs
3gr
Sugars
3gr
Protein
41gr
Salt
0.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 150g natural yogurt
- 1 grated garlic clove
- 1 teaspoon sumac
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chilli flakes
- ½ teaspoon salt
- 650g skinless chicken breasts
- 1 tablespoon olive oil
Step by step
-
In a large bowl, mix together 150g natural yogurt, 1 grated garlic clove, 1 teaspoon sumac, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon chilli flakes and ½ teaspoon salt.
- Add 650g skinless chicken breasts, cut into strips, and mix to coat. Marinate for at least 30 minutes, or overnight.
-
Heat 1 tablespoon olive oil in a large nonstick frying pan and cook the chicken in batches for 3-4 minutes on each side until cooked through. Serve with a cucumber and tomato salad and rice.