I have tried a baked chicken recipe from the NY Times that has yogurt as the base. It sounds yummy, looks yummy when I put it in the pan, looks yummy during baking then breaks into a watery mess before it is done cooking. It still tastes great but doesn't look too appetizing. I have tried cutting back on the lemon a bit to no avail.
Can anything be done to prevent this problem?
Here is the recipe:
Baked Chicken Thighs with Ginger, Thyme and Yogurt
2 large shallots, or six small
6 tablespoons fresh ginger, minced
1/4 cup lemon juice
2 teaspoons lemon zest
1 3/4 cups plain yogurt
1 1/2 teaspoons salt
2 tablespoons fresh thyme leaves, stripped from the
stalk and rubbed between fingers
12 chicken thighs.
1. Purée shallots, ginger, lemon juice and lemon zest in a blender or a food processor. Gently fold yogurt into purée with a wooden spoon. Stir in salt and thyme.
2. Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer. Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.
3. Heat oven to 425 degrees. Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste. Chicken may be served hot or cold. If taking to a picnic, remove to a container and refrigerate until departure.
Yield: 6 servings.