Yogurt-Marinated Shaved Chicken
Yogurt-and-pepper-paste-marinated chicken thighs frozen in a tight roll, shaved thin, and skillet-seared in butter.
By Moow Editorial ·
- A long marinade develops more flavor. Cook in small batches over high heat so the chicken browns instead of steaming.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 20 minutes, plus at least 3 hours chilling and overnight freezing
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 280 kcal
- Protein: 28 g
- Carbohydrates: 6 g
- Fat: 16 g
- Sodium: 714 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 5 chicken thigh chops, bones and skin removed; use boneless, skinless thighs
- 1 grated onion
- 2 garlic cloves
- 2 tbsp plain yogurt
- 2 teaspoons (10 ml) biber salçası (red pepper paste; substitute mild red pepper paste or tomato paste mixed with paprika)
- 2 teaspoons (10 ml) sweet paprika
- 1 tsp fine salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
For Cooking
- 1 1/2 tbsp butter
Directions
1. Remove the skin and bones from the chicken thighs if needed. Combine the chicken with the grated onion, garlic, yogurt, red-pepper paste, paprika, salt, black pepper, and oregano.
2. Arrange the marinated chicken in a tight log on parchment-lined foil or freezer-safe wrap. Roll firmly, seal out air, and refrigerate for 3 hours.
3. Freeze the sealed roll overnight. Remove all wrapping about 10 minutes before cooking and slice the partly frozen chicken very thinly with a sharp knife.
4. Melt a little of the butter in a wide skillet over high heat. Cook the chicken in small batches, turning often and adding the remaining butter as needed.
5. Continue until every piece is browned and reaches 165°F (74°C), then serve immediately with your preferred accompaniments.
Sources
Contains chicken and milk. Slice on a stable board with the wrap fully removed, keep raw chicken cold, prevent cross-contamination, and cook every slice to 165°F (74°C).