Chef Aaron McCargo, Jr.'s cookbook 'Simply Done, Well Done,' Herb-Yogurt Chicken.
Before leaving for church, I got the ball rolling by starting the marinade process for the chicken, as well as, making the Herb-Yogurt sauce. Everything needed time for all the flavors to marry, (That's something Chef McCargo says.) Greek yogurt was a new ingredient for me. I was surprised at how much it taste like sour cream. I did deviate from the recipe of the yogurt sauce slightly. Not being able to find fresh dill, and forgetting to buy dried, I used green onion instead.
To prepare the chicken I grilled it, then finished by roasting it in the oven. The aromas from the lemon and garlic in the marinade made my mouth water.
Finally ready for plating, I had to taste the zesty chicken, before adding the yogurt sauce. It was as tasty as I imagined. A little dry... I should have left the chicken covered while in the oven, and maybe taken it out a little sooner.
The yogurt sauce, with the chicken is really good. It reminded me of the sauce on gyros, creamy with the flavor of cucumber. I must admit, I was a little nervous about what my family would think. They're more hot gravy type, instead of a cool sauce.
Mr. husband, said nothing about the dinner, he ate it in silence. My more adventurous middle daughter ate it with the yogurt sauce, and like it. The others bypassed the sauce altogether, but they did enjoy the chicken.
Day 2 - Leftovers
The next day, the tangy chicken took on a new purpose as lunch. Cutting it into smaller strips, I stuffed it in a pita with lettuce, and tomato along with the yogurt sauce... (ahem) extra sauce! I think I was making noises it was so good!
Mr. Husband finally made it known... he didn't care for the sauce. He thought it needed a little something extra. Later, I realized as much as I liked the creamy and cool cucumber taste of the yogurt sauce, it didn't like me back. I think I over did it on the garlic.
Rating: 3 out of 4 forks!
Next up on the menu, barbecue beef with pickled slaw!
Disclosure: I received a copy of the book as swag gift, at a conference. I have not received any compensation for my posts about the book or recipes. My thoughts, comments, and opinions are my own.