738. SPRING CHICKEN with BACON and YOGURT

serves 4


8 chicken thighs
1/2 lb. bacon
500g small cup mushrooms or exotics if you like them better
1/2 cup olive oil and a nut of butter

Marinade
1 tablespoon mild curry powder
1 pink onion, finely chopped
1 tablespoon freshly grated ginger or bottled pulp
2 tablespoon chopped coriander leaves or parsley
2 tablespoon Greek yogurt

Mix together in a bowl the curry powder onion herbs salt and pepper. Add mixture to coat the chicken, cover with a plate or plastic wrap. Put in fridge until needed.

Melt the butter with half the oil. Cut the bacon in half, pour the other half of the olive oil over the mushrooms. Cook the bacon and remove, then add the mushrooms then remove them, now cook and turn the chicken until crispy , about 5- 7 minutes depending on the heat, and re-warm the mushrooms and bacon for a minute.

Mix everything together and add some yogurt to the leftover marinade, warm it up then pour over the chicken as a sauce. Place chicken over some salad greens on one large platter or serve separately in bowls.

Serving Suggestion: Sprinkle with hot nuts if you like them or hot sesame seeds. If you need any other dishes go for plain brown rice or couscous or polenta served beside or under the chicken.


courtesy of: Chef Jan Power / Australian Broadcasting Corporation