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Thursday, June 25, 2009

Mint-Yogurt Chicken with Fried Polenta Tomatoes

Being super busy this week, I really just wanted something quick and easy, but still light and flavorful. This chicken and tomato combination was the perfect solution. I marinated the chicken and then prepared the tomatoes while it was marinating and broiling. The marinade was so tasty just on it's own, I would recommend it as a sauce to put on top of sauteed tofu for my vegetarian friends.

Ingredients for the chicken marinade:
3-4 chicken thighs
1 clove garlic, chopped
2 tablespoons greek honey yogurt
juice of 1 lime
1 teaspoon turmeric
salt and pepper
1 handful mint leaves, chopped

Mix the garlic, honey yogurt, lime juice, turmeric, salt, pepper and mint. Cut slits into the chicken thighs and immerse into the marinade. Keep covered for at least 40 minutes. Broil for about 18-20 minutes, or until cooked through, turning it over at the halfway point.

Because I thought the marinade itself was so tasty, I made a little extra with just 1 tablespoon of the honey yogurt, ½ a lime, some turmeric, salt and pepper to make a sauce to pour over the chicken after it was cooked. It added extra flavor and kept the final dish moist and juicy.

Ingredients for the tomatoes:
1-2 beefsteak tomatoes, not quite ripe
½ cup polenta
sprinkle of dried oregano
sprinkle of garlic powder
½ cup of flour
1 egg, beaten with Cajun seasoning
2 tablespoons of oil

Mix the polenta with oregano and garlic in one bowl. Put the flour into another bowl, and the egg into a third bowl. Cut the tomato into thick slices. Dip each slice into first the flour, then the egg, and then pat the polenta mix to finish. Heat a pan with the oil and fry the tomato slices. Each side probably takes 2-3 minutes to fry, but you can see the edges start to brown so you get a sense of when to flip it.

My thoughts
This dish was so yummy! The chicken was moist and tangy, and the tomatoes were so crispy! Served up with red potatoes, it was the perfect dish for summer and pretty easy to make. Plus the leftover polenta mix and egg can be saved for the next morning to make a little light egg and polenta scramble. YUM.

My rating:
♥♥♥♥♥ Omigod this is awesome, I could eat it every night!

Rating System:
♥♥♥♥♥ Omigod this is awesome, I could eat it every night!
♥♥♥♥ Wow this is amazing for a special meal!
♥♥♥ Great choice for a dinner party!
♥♥ Hey, that was pretty good. We should have it again sometime.
♥ Eh. S'all right....
♠ Ugh, no! That was so bad I just had to share.


  1. MMMmmm I love it! I am going to make this on Sunday - thanks!

  2. Fabulous! I'd love to hear how it turns out.
    BTW...I have a fairly high salt tolerance, so I wasn't shy with the salt. I think that plus the acidity of the yogurt and lime is what made it so tangy.


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