Chicken in yogurt with potatoes and shiitake

6 servings

210 minutes

Chicken in yogurt with potatoes and shiitake is a dish that combines the tenderness of marinated meat, the softness of baked potatoes, and the rich flavor of shiitake mushrooms. The yogurt marinade with coriander, cayenne pepper, and paprika gives the chicken an exquisite aroma and tenderness. Shiitake mushrooms soaked before cooking add refined woody notes to the dish, while the potatoes become fluffy and absorb the marinade's flavors. This signature recipe embodies the idea of a harmonious blend of spices and ingredients, creating a rich, slightly spicy taste with a hint of acidity. The dish is perfect for a cozy family dinner or festive gathering when you want something unusual yet homey and warming.

Energy value per serving

• Calories: 729.5
• Proteins: 48.1g
• Fats: 45.5g
• Carbohydrates: 34g

Ingredients

• Chicken: 1.6 kg
• Yogurt: 200 ml
• Potato: 1 kg
• Paprika: 1 tbsp
• Cayenne pepper: pinch
• Ground coriander: 0.5 tsp
• Coriander: 1 bunch
• Chili pepper: 1 pc
• Shiitake mushrooms: 50 g
• Salt: to taste
• Vegetable oil: 2 tbsp

Cooking steps

1. Mix natural yogurt with a pinch of salt, ground coriander, cayenne pepper, and paprika. Pour the mixture into a large plastic bag, add the chicken, tie the bag, and shake the yogurt to coat the chicken evenly. Place the chicken in a large resealable plastic bag. Marinate in the refrigerator for two to eight hours, occasionally shaking the bag with the chicken and marinade.

   Required ingredients:

   • Yogurt: 200 ml
   • Salt:  to taste
   • Ground coriander: 0.5 teaspoon
   • Cayenne pepper:  pinch
   • Paprika: 1 tablespoon
   • Chicken: 1.6 kg

2. Soak dry shiitake in warm water for two hours.

   Required ingredients:

   • Shiitake mushrooms: 50 g

3. Peel the potatoes and cut them into large pieces; slice the swollen shiitake mushrooms into thin slices.

   Required ingredients:

   • Potato: 1 kg
   • Shiitake mushrooms: 50 g

4. Preheat the oven to 200 degrees. Place the potatoes with mushrooms in a deep baking dish drizzled with vegetable oil, and put the bird on the rack above. Pour the remaining marinade over the potatoes. Bake in the oven for an hour or until the juices run clear when piercing the chicken thigh, and the potatoes are well cooked.

   Required ingredients:

   • Potato: 1 kg
   • Shiitake mushrooms: 50 g
   • Vegetable oil: 2 tablespoons
   • Yogurt: 200 ml

5. Remove the finished dish from the oven, cut the chicken into pieces, and mix the potatoes and mushrooms with thinly sliced chili and chopped cilantro.

   Required ingredients:

   • Chicken: 1.6 kg
   • Potato: 1 kg
   • Shiitake mushrooms: 50 g
   • Chili pepper: 1 piece
   • Coriander: 1 bunch