Turkish Chicken Thighs on a bed of local Greens
This meal has many local components which is very easy to do when you live in Austin and have amazing local foods in every direction you look. In this dinner I used local greens and locally made tabbouleh (another spelling, tabouleh or tab(b)ouli). This can be made anytime of the year, it’s easy, delicious and perfect for a light din din night.
For the Chicken you will need:
8 chicken thighs with the fat trimmed off.
1 tbsp of lemon juice
1 c of low-fat greek yogurt
2 cloves of garlic
1 tbsp minced garlic
2 tsp of paprika
1 1/2 tsp of dried mint
1/2 tsp salt
For the Salad you will need:
Local arugula and mixed greens (mine came from Johnsons Backyard Garden )
Crumbled goat cheese
Local tabbouleh from Ararat Mid-East Fusion
Juice of one lemon.
To cook the chicken:
Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, paprika, mint and salt in a separate bowl. Pour yogurt mixture over the chicken and stir to coat.
Place chicken on a broiler rack and broil until browned on top, about 15 minutes depending on your oven. Reduce temperature to 400 degrees and bake until chicken is juicy and cooked through. While this continues to cook, another 15 minutes depending on your oven. Place you mixed greens and arugula in a bowl add as much tabbouleh on top of the greens along with your kalamata olives. Once the chicken is cooked place the chicken on top of the salad, sprinkle your goat cheese and lemon juice.
Enjoy your Turkish Delight!