Aleppo Chicken

Aleppo Chicken comes to us from Syria and there are no shortages of recipes out there that will help you put together this delightful entree. I was first introduced to Aleppo Chicken at a restaurant known as "Callie" in downtown San Diego, and it was arguably one of the best meals I've ever had. The name derives not so much from Syria's largest city, but from the local pepper that takes it's name (aleppo pepper). Aleppo pepper isn't that easy to find, so I have substituted paprika which provides the same balance between "sweet" and "peppery". From what I know about the manner in which "Callie" prepares their signature version plus some ideas of my own, I have come up with this rendition.

Jan 7, 2023 (recipe provides for 4 servings )
Aleppo Chicken at Chez B

INGREDIENTS

  • 3/4 cup Greek Yogurt unsweetened.
  • 1/4 cup mayonnaise.
  • 3 tbsp finely chopped chives.
  • 3 tbsp finely chopped fresh dill.
  • 1 tbsp paprika.
  • 2 tbsp lemon juice.
  • 1 1/2 tsp minced garlic from a jar.
  • 4 tbsp good quality olive oil.
  • Kosher salt and regular pepper "to your taste".
  • 4 bonesless chicken breasts or thighs (your choice)

METHOD

→ At least 8 hours prior to cooking, combine the first 7 ingredients in a large bow, mix well.

→ Pound the chicken down to about 1/2 inch, lightly season with S&P, then place chicken in the bowl and toss to coat.

→ Cover bowl and place in refer for at least 8 hours.

→ Preheat oven to 375°.

→ Heat oil in large pan on medium-high heat and cook the chicken on both sides until it appears to be deep brown. Check with meat thermometer for 165°, it its less, transfer the pan into the hot oven and continue to cook a few minutes more until they register 165°.

→ Transfer to dinner plates adding a tbsp of the pan juices and serve immediately to your very happy guests.

    CHEFS NOTE:

    The secret to making this really succulent is to marinate the chicken for at least 8 hours before cooking.

    The reason for transferring the chicken to the oven after browning is to ensure even heating without charring the outside..

    The 3 tbsp fresh chives can be substituted with 1 tsp dried.

    The 3 tbsp fresh dill can be substituted with fresh parsely, or 1 tsp of the dried version of either.

    For extra flair, you can reserve some of the marinade before adding the chicken, and later garnish each plate with a dollop of the sauce for dipping.

 
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