ONE PAN HARVEST CHICKEN AND LABNEH TZATZIKI, possibly one of the best recipes ever! And if there was ever a recipe to appear on your Thanksgiving or Friendsgiving tables this year, let it be THIS. For the tzatziki sauce, I am using @yaza.foods plain labneh instead of Greek yogurt and for good reason—it is super thick and creamy and extra tangy, which makes it the perfect sauce for this chicken dish. If you aren’t familiar with labneh, it is high in protein and probiotics and incredibly flavorful.
Serves 8
2 lbs boneless, skinless chicken thighs, cut into half
2 tsp olive oil
3 cloves garlic, mashed
1 tsp cinnamon
1 tsp cumin
1 tsp ground ginger
1 tsp ground turmeric
1 tsp sea salt
1 delicata squash, cut into 1/2” sliced, seeds removed and cut into moons
2 large carrots, cut into 1/2’ coins
1 large red onion, cut into thick pieces
1 tb olive oil
Labneh Tzaziki
1 container @yaza.foods plain labneh
1 Persian cucumber, grated
1/4 cup dill, finely chopped
1/4 cup mint, finely chopped
2 cloves garlic, mashed
1 lemon, juiced
Garnish: 1/2 cup salted pistachios, chopped
Preheat oven to 400F. Cut chicken thighs in half, just to make them a bit smaller. Toss in olive oil, garlic, and seasonings and add to a baking dish. In the baking dish, add the sliced delicata squash, carrots, and red onion. Drizzle with olive oil. Bake for 40 minutes. While the chicken is in the oven, make the labneh tzatziki. In a bowl, add the labneh, grated cucumber, dill, mint, garlic and lemon juice. Mix well. Remove chicken from oven. Add dollops of the labneh tzatziki. Garnish with crushed pistachios and enjoy!
🌐🔗 kalejunkie.com
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