Chicken baked in yogurt with red onion and grape leaves from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • Zosia on July 02, 2018

    I used the yogurt mixture with onion as a marinade for boneless chicken breasts and thighs which were grilled after several hours of marinating. They were moist and really delicious. I'm looking forward to trying the baked version in cooler weather.

  • Delys77 on March 06, 2012

    Pg 412 The dish takes about 1h20 minutes to prep and cook and comes together with a minimum of fuss and dishes. The result is a lovely chicken with a thick but a bit sparse sauce that has great flavour. The grape leaves add a nice umami note but you should cut them quite small as the they don't cook down all that much. I used one chicken but the full amt for the sauce and this was just right. I cooked covered for about 45 and then uncovered for 15 instead of the 40 20 split she suggests.

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