About this recipe:A Lebanese recipe for marinated chicken, which can be baked in the oven or skewered and barbecued.
3 tablespoons vegetable oil
2 tablespoons low fat natural yoghurt
2 tablespoons ketchup
2 tablespoons English mustard
1 dessertspoon paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
1.25kg (3 lb) skinless, boneless chicken breast fillets - cut into bite-sized pieces
For the dipping sauce
100g (4 oz) mayonnaise
225g (8 oz) low fat natural yoghurt
3 cloves garlic, minced
1/4 teaspoon salt
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Method Prep:20min › Cook:40min › Ready in:1hr
In a medium bowl, stir together oil, yoghurt, ketchup and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder. Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yoghurt, garlic and salt. Cover, and refrigerate.
Preheat oven to 200 C / Gas mark 6.
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.
I cooked this meal for my husband who loves lebanese food and his verdict was 'absolutley gorgeous', it was very tasty with plenty of flavour. I can see this being a definite favourite in the future. - 03 Jun 2013