Spicy Yogurt Chicken Dill Cream (Printer-Friendly Version)
Juicy spiced chicken with creamy dill feta topping serves alongside crispy golden baby potatoes.
# Required Ingredients:
→ Chicken
01 -
500 grams boneless chicken thighs or breasts
→ Marinade
02 -
150 grams Greek yogurt
03 -
15 milliliters olive oil
04 -
15 milliliters fresh lemon juice
05 -
5 grams smoked paprika
06 -
3 grams chili powder
07 -
3 cloves garlic, minced or 5 grams garlic powder
08 -
3 grams salt
09 -
2 grams black pepper
→ Baby Potatoes
10 -
500 grams baby potatoes
11 -
15 milliliters olive oil
12 -
3 grams salt
13 -
2 grams black pepper
→ Dill Feta Cream
14 -
100 grams feta cheese, crumbled
15 -
80 grams sour cream or Greek yogurt
16 -
10 grams fresh dill, finely chopped
17 -
10 milliliters fresh lemon juice
18 -
15 grams finely chopped pickles or capers (optional)
# Step-by-Step Instructions:
01 -
Combine Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper in a bowl. Toss the chicken pieces in the mixture to coat thoroughly. Cover and refrigerate for 30 minutes to 4 hours.
02 -
Place baby potatoes in salted boiling water and cook for 10 minutes until tender. Drain and pat dry. Toss with olive oil, salt, and pepper. Set aside until ready to crisp.
03 -
Heat a grill or skillet over medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until fully cooked and charred. Allow to rest briefly before slicing.
04 -
In a skillet or under a broiler on a baking sheet, roast or pan-fry the baby potatoes for 10 to 15 minutes until golden and crispy on the outside.
05 -
Mash feta cheese in a bowl and blend with sour cream or Greek yogurt, chopped dill, lemon juice, and pickles or capers if using. Mix until creamy with some texture.
06 -
Plate the sliced chicken alongside the crispy baby potatoes. Spoon generous portions of dill feta cream over the chicken. Garnish with additional dill or lemon zest if desired.
# Handy Cooking Tips:
01 -
Marinating chicken for longer enhances tenderness and flavor. The dill feta cream can be made ahead and refrigerated to intensify flavors.