Chicken marinated in kefir, turns out to be especially tender and juicy and you can see for yourself, using the recipes offered below.
Chicken marinated in kefir and baked with potatoes in the oven - recipe
Ingredients:
- chicken thighs or legs - 950 g;
- kefir - 450 ml;
- potato tubers - 1.2 kg;
- garlic - 5-6 teeth;
- onion bulbs - 1-2 pcs;
- two fresh medium-sized tomatoes;
- a mixture of fragrant Italian herbs;
- ground mixture of five peppers;
- salt;
- refined vegetable oil.
Preparation
First, let's talk about how to pickle the chicken in kefir. For this thigh, legs or if desired, any other parts of the bird are washed and dried well. Kefir is mixed with peeled and chopped plates of garlic (two teeth), ground with a mixture of peppers, aromatic Italian herbs and salt. We lower chicken meat into the resulting kefir mixture and mix thoroughly, slightly rubbing. We leave the bird to marinate for several hours in the refrigerator.
During this time we will prepare vegetables properly. Mine, we peel potato tubers and cut into slices. We also clean the bulbs and shred rings or semirings, and we remove the remaining cloves of garlic from the husk and leave it entirely. Cut into quarters or slices of pre-washed tomatoes.
After the meat is mashed, and the vegetables are prepared, we proceed to further cooking. At the bottom of the oily form for baking lay out the prepared potatoes, onions and cloves of garlic and we combine vegetables with a mixture of fragrant Italian herbs, vegetable oil and salt. You can also add a few sprigs of fresh greens. We spread out the slices of the pickled chicken and the tomato slice, pour out the remains of the marinade and put the dish on the middle level of the heated oven . Preparing the chicken with potatoes at a temperature of 200 degrees for forty to fifty minutes.
Chicken fillet marinated in yogurt - recipe
Ingredients:
- chicken fillet - 650 g;
- kefir - 350 ml;
- two large cloves of garlic;
- two large bulbs;
- fragrant herbs to choose from;
- ground black pepper;
- salt;
- refined vegetable oil.
Preparation
The first thing we do is to marinate the chicken fillet in kefir. To do this, washed meat cut into cubes or brusochki, put in a bowl, pour kefir, add a pinch of salt and ground pepper, we also mass
After the passage of time, we pass in the refined oil the peeled and diced bulbs to a golden hue, and then we extract the onions for a while in a bowl, add another oil and spread the chicken slices, taking them out of the marinade. Then we return the onion to the frying pan, pour in the marinade, in which the meat was marinated and let the mass boil. We reduce the intensity of heat to the lowest, cover the container with a lid and cook the dish for another ten minutes.