Armenian Chicken in Yogurt Tumeric Sauce

Baked Chicken in Tumeric Sauce
adapted from The Armenian Table

Sauce:
3/4 cup yogurt
1/2 tsp ground tumeric
1 tsp dried tarragon
1/2 tsp kosher salt

2 whole chicken legs
1/3 cup peas, steamed

Whisk together the sauce ingredients in a baking dish or oven casserole large enough to hold the chicken pieces without overlapping. Add the chicken and turn to coat. Set aside to marinate for 30 minutes at room temperature or refrigerate overnight (but remove from refrigerator 30 minutes before cooking).

Preheat oven to 375

Cover the baking dish, place in the oven and bake for 25 minutes. Turn the pieces over and bake 15 to 20 minutes more, depending on the size of the pieces, until the juices are golden.

Stir the peas into the sauce and pour over chicken.

Bulgur and Walnut Pilaf

1 TBSP butter
3 TBSP walnuts, coarsely chopped
3 TBSP white onion, finely chopped
1/2 cup coarse bulgur
1 cup chicken broth
1/2 tsp kosher salt

Melt the butter in a saucepan over medium high heat. Add walnuts and onions and saute, stirring for 3 minutes, until walnuts are slightly golden. Stir in the bulgur, decrease the heat to medium, and continue sauteing for 2 minutes, until bulgur is lightly toasted. Add the broth and salt, stir to mix, and bring to a boil. Decrease heat to low and simmer for 25 to 30 minutes, until liquid is mostly evaporated. Remove and let rest for 10 minutes, until fluffy and no longer moist.

Notes: Tasted very good even though the yogurt separated. Served with Bulgur and Walnut Pilaf from the same cookbook. The pilaf was excellent and would make a good side dish in many cases.

Posted by Jennifer at October 28, 2007 7:32 PM | TrackBack