HAPPY TUESDAY!!! I hope that everyone had a love Labor Day weekend!! I know I spent part of it with mon Tuggers (we went to a corgi brunch on Sunday, which was DELIGHTFUL) and spent a good portion of it with Franklin just enjoying a slow weekend of relaxing (plus the new Tony Hawk for PS4 came out, so he’s been incredibly entertained by it).
In other news, as the weather starts to turn, it’s been a long time since I’ve had a chance to cook with Alex after her trek out to Montana late last year, but we finally are trying to set aside some time every so often to cook together, and the recipe we threw together is one for the books! I don’t have a story, and I don’t really have anything else to share, so without further ado HERE IS YOUR RECIPE!!!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Dill Greek Yogurt Sauce
- 1 garlic clove, minced
- 1/2 cup chopped dill, fresh (or 2 tablespoons dried dill)
- 1 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
- (Optional) A pinch of cayenne
- 1 1/2 lb chicken tenders
- 10 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons olive oil for chicken
- 2 tablespoons olive oil for cooking
- Juice of 2 lemons
- (Optional) 1 medium size red onion, sliced
- In a large bowl, combine your chicken, spices, oil (5 tbsp), garlic, and lemon juice. Let sit and marinade for 20-30 minutes at room temperature.
- While your chicken marinades, mix all the ingredients for the dill yogurt sauce together. Set aside (let chill in fridge).
- Heat a cast iron skillet or large nonstick pan and sear each of your chicken tenders about 5 minutes per side (depending on thickness or size of you tenders, you may need a longer cook time).
- Once all of your chicken is cooked, you can reduce the remaining marinade in the pan to drizzle over your cooked chicken. If you are going to include red onion, you can cook them in the same pan with the remaining marinade until caramelized.
- Serve with the dill yoghurt sauce!