Baked Turkish Chicken

When I have a lot mint in the garden, I have dried some of it. I dry it by hanging it up in a bunch in the furnace room and leave it for three or four days. You can also try microwaving fresh mint to dry it. Serve the chicken with couscous and zucchini.


  • 2 pounds (1 kilogram) boneless, skinless chicken thighs, trimmed
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon rind
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper


  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon hot smoked Spanish paprika
  • 1 tablespoon dried mint
  • 2 tablespoons olive oil
  • 1/2 cup chicken stock
  • 1/4 cup chopped fresh mint


Place chicken thighs in a large bowl. Add lemon juice, rind and olive oil; toss to coat and marinate for 30 minutes. Season with salt and pepper.

Whisk together yogurt, garlic, ginger, paprika and mint in a separate bowl. Reserve.

Preheat oven to 400 F.

Remove chicken from marinade and discard marinade. Heat oil in an oven-proof skillet over high heat and sear thighs until they are browned (about 2 minutes a side). Remove thighs and reduce heat to medium.

Add stock to pan and scrape up any bits on the base. Bring to boil, boil 1 minute, reduce heat and then stir in yogurt mixture. Return chicken thighs to pan and toss together with sauce. Place in oven and bake for 15 to 20 minutes, spooning sauce over once, or until chicken is juicy and just cooked through. Scatter with fresh mint. Serves 6.