Chicken marinated in yogurt with Georgian plum sauce from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 140) by Diana Henry

  • ground cayenne pepper
  • chicken thighs
  • cilantro
  • ground cinnamon
  • dill
  • mint
  • plums
  • prunes
  • yogurt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on October 02, 2022

    The chicken was very tender, the sauce was okay and seems it needs a little more flavor.

  • amholland on January 10, 2020

    The Georgian plum sauce recipe given in Salt Sugar Smoke is updated and, I think, improved.

  • TrishaCP on February 22, 2016

    I also made the yogurt-marinated chicken and served it with my own Georgian plum sauce (tkemali). I wasn't able to marinade the chicken the full time called for, but it still came out juicy with a nice kick (used the on-line recipe).

  • Barb_N on September 02, 2014

    I took what I wanted from this recipe- the yogurt marinated chicken. This is a great tenderizer and the pieces are always moist. I thought the spices could use some rounding out (only cinnamon and cayenne) so I subbed Lebanese Baharat which is cinnamony. The yogurt predominates, next time I will add a lot more spice.

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