This comes from my brother-in-law Scott. It’s one of his prize recipes.

What you need to get:

• ¼ cup red wine vinegar (I substituted balsamic vinegar)
• ¼ cup minced garlic (i.e. 3 or 4 large cloves)
• 4 Tbs fresh parsley, chopped
• 2 Tbs fresh oregano, chopped (I used 2 tsp dried oregano instead)
• 1½ Tbs cumin
• 1 Tbs red chili (I used 1 tsp crushed chili since it’s my first time making this)
• 1 tsp sage
• 2 Tbs salt (I omitted this – we don’t like the taste)
• 2 c fat-free yogurt
• 4 lb boneless/skinless chicken thighs (i.e. 2 club packs)
• ½ cup spinach
• 1 cup roasted red bell peppers (I grilled four)
• 12x8x4″ disposable aluminum pan (this is necessary but I couldn’t find one that deep at the store)

1. Combine the spices with yogurt to form a marinate for the chicken; chill for 24 hours.
2. Layer the chicken in a tray with spinach and peppers; press to pack. Poke holes in the corners of the pan to drain and place on a baking tray. Bake for 45 min at 350F.
3. Cut corners of the tray and fold down edges. Cook 30 min more.
4. Let stand 10 min before serving.

No idea of the calories but I suspect it tastes richer than it really is. I recommend serving with Scott’s Classic Tzatziki in a flat pita.

Tags: Scott & Laurie

This entry was posted on Tuesday, February 9th, 2010 at 8:30 am and is filed under Chicken and Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.