Spring Chicken With Bacon and Yoghurt
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 chicken thighs
- 250 g bacon
- 500 g small cup mushrooms
- 1⁄2 cup olive oil
- 1 teaspoon butter
-
Marinade
- 1 tablespoon mild curry powder
- 1 red onion, finely chopped
- 1 teaspoon freshly grated gingerroot
- 2 tablespoons chopped coriander leaves or 2 tablespoons parsley
- 1⁄2 cup plain yogurt
directions
-
Marinade:
- Mix together in a bowl the curry powder onion herbs salt and pepper. Add mixture to coat the chicken, cover with a plate or plastic wrap.
- Put in fridge until needed.
- Melt the butter with half the oil. Cut the bacon in half, pour the other half of the olive oil over the mushrooms. Cook the bacon and remove. Add the mushrooms then remove.
- Cook and turn the chicken until crispy , about 5- 7 minutes depending on the heat. Re-warm the mushrooms and bacon for a minute. Mix everything together and add some yogurt to the leftover marinade.
- Pour over the chicken as a sauce. Place chicken over some salad greens on one large platter or serve separately in bowls. Sprinkle with hot nuts if you like them or hot sesame seeds.
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RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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