Chicken Baked in Yogurt (Jamie Oliver)

Seeing the title of this Jamie Oliver's Chicken Baked in Yogurt, I can't help to associate this recipe with our favorite Jamie Olivers' Chicken Baked in Milk.

Are these recipes the same? They sound the same because 1) they are both Jamie Oliver's recipes. 2) they are baked chicken and I have used skinless chicken thighs to bake both recipes 3) they are baked in dairy products but one is milk and cream and the other is Greek yogurt.

Are these recipes the same? Despite the similarities that I have mentioned, they are totally different!!!

Unlike Jamie Olivers' Chicken Baked in Milk, this chicken baked in yogurt tastes a little on the sourish side with three distinctive and interesting layers, whereas Jamie Olivers' Chicken Baked in Milk is a single layer of chicken with golden brown cheesy-looking crusts. Although both chicken are nicely moisten with a curdly-reduced milky gravy, Jamie Olivers' Chicken Baked in Milk has absolutely NO sourish taste at all!

Can you see the differences? Please allow me to show you the three interesting layers of this chicken baked in yogurt...

Chicken Baked in Yogurt (Jamie Oliver)

Layer one: This lowest layer of this dish is made of onions and chicken. The original recipe at here suggests using chicken breasts with bones but I have used boneless and skinless chicken thighs instead because I believe that chicken thighs are always moist and tender when they are cooked for longer period of time. Over-cooked chicken breasts tend to be a lot more drier and tougher.

Using high heat, the onions are cooked until slightly caramelised and soften and the chicken are cooked until they are lightly golden brown on their surfaces.

Using the same pan, I cooked the chicken and combined both ingredients.

Layer two: This middle layer is the yogurt layer. It is nicely complimented with minced garlic and spices like mint, cumin. So good that I think that they are so geniusly matched!!! With the addition of eggs and flour, the yogurt are slightly firm in its texture but still taste distinctively like yogurt with its sour taste and curdy texture.

This layer contains one kilogram of yogurt and four eggs!

These are the beautiful ingredients and spices that bring out the beauty of yogurt!

Layer three: The topping layer is the crunchy, salty and flavorsome layer. It contains a combination bread crumbs and parmesan and I'm using the panko bread crumbs for extra crunch!

Panko bread crumbs is one of our fav!

This is what I did to assemble and bake the layers. Super easy!

Ready to serve!

Can you see the three distinctive layers?

"Mum, I like mint and yogurt but I think it is really weird eating them together." said my son with his frowning brows.

"... but Daddy and I think that this chicken is delicious" My husband was nodding his head as I was replying to my son.

"I like the chicken and the crunchy layers but NOT the yogurt and mint." my son insisted.

I guess no everyone can appreciate the fifth taste (umami) of baked yogurt with a mixture of sourish taste and curdly texture. Whereas the umami of Chicken Baked in Milk is pretty ultimate. It is definitely stronger with its saltiness and heightened without any hint of sourness.

Due to our subjective opinions, I guess that you have to bake and try it to tell if you like it or not.

Here's the recipe that I have mostly adapted from Jamie Magazine at here

Serves 12 - I have baked extra so I can have leftover to serve on our busy weekday meals.

2 onions, peeled and sliced
12 chicken thighs, skinless and boneless
1000ml Greek yoghurt (with 10% fat)
4 eggs, roughly beaten
4 garlic cloves, finely minced
4 tbsp (about 40g) all purpose flour
4 tbsp dried mint
2 tsp ground cumin
salt to season
125g parmesan, finely grated
100g breadcrumbs, preferably panko

Preheat the oven to 180°C or 160°C fan forced.

In a frying pan over a medium high heat, sauté the sliced onions till soft. Remove. Sauté the chicken breasts for 5 mins, till golden. Transfer to a baking dish with the onions.

Combine yoghurt, eggs, garlic, flour, dried mint and ground cumin. Season with salt and pour the mixture over the chicken. Mix the parmesan and breadcrumbs, then sprinkle over the top of the dish. Bake for 60 mins, till the topping is nicely browned and chicken is tender.

Note: I have used the same stove-friendly baking deep dish (24 cm x 35 cm) to sauté the onions and chicken and assemble the rest of the ingredients to bake. Extremely easy!!! Plus NO extra washing at all!

Happy Baking
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