On a normal day, my first thought after I’ve had my morning coffee is usually “I wonder what to have for dinner tonight”. But there are certain days, when I’ve had a full day of meetings and barely managed to squeeze in two coffee breaks, that dinner planning has to take a backseat. On those days, inspiration doesn’t really stretch further than picking up random ingredients during a rushed post-work stop at Tesco’s. I find chicken to be a good go-to on such days. Not only is it quick to cook, it’s also easy to flavour if you’ve got a good chicken marinade recipe!
Don’t get me wrong, there are many ways you can mess up when cooking chicken. It can end up dry, rubbery or flavourless if not done right. But I often find that it’s easier to get chicken right in a hurry than a lot of other meats (unless it’s a juicy steak from a good butcher). After a long day of work, quick and tasty is my motto. However, there are some days when my quick and tasty random concoctions actually turn out to be something really good, something way better than I expected. This is one of those recipes!
I was particularly exhausted on this day, and so did my usual mindless ingredient grabbing. However, when I got home and looked at what I had actually purchased, I realised that there was still a method to my madness. My mum used to marinate quite a lot of her meats and fish in yoghurt, so when I was stood in my kitchen staring at my ingredients, I knew I was on to something. When I was stood at the till paying for my ingredients, I felt like I had lost my mind and had no idea what I was making. But from a random stop at Tesco’s, on a day where I was feeling particularly exhausted, inspiration found me anyway.
This chicken marinade recipe is not only super quick to make (it took me less than 20 minutes!!), it’s also tasty and delicious. Best of all, it features a delightful amount of turmeric.
Chicken Marinade Recipe
4 tbsp yoghurt
2 thinly sliced chicken breasts
2 tsp turmeric
1 tsp ground cumin
1 tsp honey
1 knorr chicken stockpot
1/2 tsp paprika
1/2 tsp chilli flakes
200g button mushrooms
1 sliced spring onion
Salt and pepper to taste
- Mix yoghurt, turmeric, cumin, honey, paprika and chilli flakes in a bowl. Add chicken.
- Heat up a pan on low heat. Add the marinated chicken along with the stockpot and simmer over low heat. Stir regularly. It is important that you don’t turn up the heat, as it will otherwise make the yoghurt separate.
- Once the chicken is cooked, add the mushrooms and cook through. Add salt and pepper to taste.
- Garnish with spring onion. Serve with rice, roast potatoes or roast veg. Or whatever else takes your fancy!