There are recipes that manage to combine simplicity, nutritional balance and character in a single dish. Yoghurt-marinated chicken thighs are the perfect example: an easy yet surprising dish, where the marinade tenderises the chicken, intensifies the flavours and prepares the meat for cooking that brings out its full potential. This is where heat control comes into play: in the Palazzetti wood-fired oven (or even on the grill), the even and gradual heat distribution ensures a perfectly golden surface and impeccably juicy meat inside, releasing intense and inviting aromas.
To complete the recipe, a creamy chickpea hummus and fresh, crisp seasonal vegetables, for a contemporary dinner. The result is a complete, nutritious and satisfying main course, ideal for those seeking a protein-rich option without compromising on flavour. Perfect for a casual dinner or for serving up something different, striking the right balance between comfort food and authenticity.
The recipe for a quick and surprising main course
INGREDIENTS
- 500 g boneless chicken thighs
- 150 g Greek yoghurt
- 1 tbsp soy sauce
- Fresh herbs to taste
- One untreated lemon
- 220 g of pre-cooked chickpeas in a jar
- 1 tablespoon of tahini
- One tablespoon of mustard
- Sweet paprika and sesame seeds to taste
- 2 carrots
- 1 cucumber
- Extra virgin olive oil, salt and pepper to taste
PREPARATION
- Season the chicken with salt and pepper.
- In a bowl, combine the Greek yoghurt, soy sauce, the juice of 1/4 lemon, the chopped herbs and a drizzle of oil.
- Place the chicken in the marinade, cover with cling film and leave to rest in the fridge for at least a couple of hours (if you can leave it to marinate for longer, even better).
- Once this time has elapsed, drain off any excess yoghurt and transfer the chicken to a baking tray. Drizzle with a little oil, add a few sprigs of rosemary and bake in the oven at 200°C for about 30 minutes. The chicken should be golden on the outside and juicy on the inside. If you notice it’s browning too much on the surface, cover with aluminium foil halfway through cooking. You can also cook the chicken on the grill; the only thing to bear in mind is to remove as much of the marinade as possible.
- Whilst the chicken is cooking, prepare the chickpea hummus. Simply drain the chickpeas from their cooking liquid (do bear in mind not to throw it away! You’ll need it later) and blend them together with the juice of a quarter of a lemon, the tahini, salt and oil. Set aside.
- In a jug, combine 50 ml of the chickpea cooking liquid, salt, paprika, the juice of half a lemon, 80 ml of oil and the mustard. Blend everything with a hand blender until you have a smooth, flavourful sauce.
- All that remains is to season the sliced carrots and cucumbers simply with salt, pepper, oil and sesame seeds.
- It’s time to plate up: spread the chickpea hummus over the base of the plate, top with the perfectly cooked, sliced chicken, place the salad on the side and, to finish, drizzle with the aquafaba and mustard sauce. Bon appétit!
