Chicken in Yogurt with Potatoes and Shiitake

Main Dishes | Author's cuisine

⏳ Time

3 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken in yogurt with potatoes and shiitake

Ingredients

Poultry - 3 lbs
Yogurt powder - 7 fl oz
Potato - 2 lbs
Paprika - 1 tablespoon
Cayenne Pepper - a pinch
Ground coriander - ½ spoons
Cilantro - 1 bunch
Mild Chili Spice - 1 piece
Shimeji mushrooms - 1.8 oz
Salt - to taste
Vegetable Oil - 2 spoons

Step by Step guide

Step 1

Mix natural yogurt with a pinch of salt, ground coriander, cayenne pepper, and paprika. Pour the mixture into a large plastic bag, add the chicken, seal the bag, and shake it so the yogurt evenly coats the chicken. Place the chicken in a large resealable plastic bag. Marinate in the refrigerator for two to eight hours, occasionally shaking the bag with the chicken and marinade.

Step 2

Soak the dried shiitake mushrooms in warm water for two hours.

Step 3

Peel the potatoes and cut them into large pieces; slice the moisture-soaked shiitake mushrooms thinly.

Step 4

Preheat the oven to 392°F. Place the potatoes with mushrooms in a deep baking tray, drizzled with vegetable oil, and place the whole bird on a rack above. Pour the remaining marinade over the potatoes. Bake in the oven for one hour, or until the juices run clear when the chicken thigh is pierced with a knife, and the potatoes are well cooked.

Step 5

Remove the finished dish from the oven, cut the chicken into pieces, and mix the potatoes and mushrooms with thinly sliced chili and chopped cilantro.