From the Gewürztraminer chapter of “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011)
Don’t let the simplicity of this recipe fool you—it has layers of warm, complex flavor. Get it started in advance of serving, though, so the chicken has ample time to marinate.
Serves 6
- 2 cups plain yogurt (low-fat is okay)
- 4 cloves garlic, pressed through a garlic press or minced
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground coriander
- 6 chicken leg quarters or 6 legs and 6 thighs
- 1/3 cup mango chutney
In a medium bowl, combine the yogurt, garlic, salt, pepper, cinnamon, cloves, cumin, allspice, cardamom, and coriander. (You can prepare the yogurt mixture up to 3 days in advance, storing it covered in the refrigerator.)
Divide the chicken between two large resealable bags. Add 1/2 cup of the yogurt mixture to each bag and seal, squeezing out as much air as possible. Set the chicken aside in the refrigerator for 6 to 12 hours, turning occasionally. Refrigerate the remaining yogurt mixture.
Preheat the oven to 400°F.
Arrange the chicken on a rimmed baking sheet, squeezing the yogurt mixture out of the bag and over the chicken. Bake for 45 minutes, until cooked through.
Meanwhile, in the bowl of a food processor, combine the remaining yogurt mixture and the chutney and pulse to chop the chutney.
Serve the chicken hot, with the chutney yogurt mixture spooned on top.
FOOD + WINE TIP If you like things with a little kick, use hot mango chutney in this recipe—the warmth nicely complements the spicy notes in the wine.
