I tried this recipe — the results were wonderful. The enzymes in the yogurt leave the chicken very tender and I’ve been preparing meats this way in some recipes for a while now. If you’ve never tried marinating meat in yogurt, try it!
Source: Chef Rick Moonen of midtown Manhattan’s Oceana restaurant.
Two 2-1/2 pound chickens, deboned and cut into 2-ounce squares with skin on.
For the Moroccan spice
1/4 cup coriander seeds
1/4 cup fennel seeds
2 teaspoon cumin seeds
2 teaspoon cardamom
1 teaspoon cloves
Toast all spices in a heavy skillet over medium heat for three minutes, until they become aromatic. Cool down and grind in a spice grinder to powder.
For the yogurt marinade
3 cups yogurt
1 lemon, zests and juice
4 cloves chopped garlic
1 tablespoon Moroccan spice (from above recipe)
1/2 tablespoon salt
Whisk all ingredients together and submerge the chicken in the yogurt and marinate for at least 24 hours. Remove chicken from marinade and wipe off most of it before placing on grill. Grill for 5-6 minutes over medium hot coals, until crispy. Serve with couscous.