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Turkish Chicken with Creamy White Sauce

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Ingredients
  

4 boneless, skinless chicken thighs

1 cup plain yogurt

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons olive oil

1 cup heavy cream

1 tablespoon lemon juice

1/4 cup fresh parsley, chopped (for garnish)

1/2 teaspoon crushed red pepper flakes (optional)

Cooked rice or couscous (to serve)

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, minced garlic, cumin, paprika, black pepper, and salt. Add chicken thighs, ensuring they are well-coated. Cover and marinate in the fridge for at least 1 hour, or overnight for best results.

    Cook the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade (letting excess drip off) and place it in the hot skillet. Cook for about 5-7 minutes on each side, or until the internal temperature reaches 165F (75C) and is golden brown. Remove and let rest for a few minutes.

      Prepare the Creamy White Sauce: In the same skillet, reduce heat to low and add heavy cream, stirring continuously. Add lemon juice and adjust seasoning with salt and pepper to taste. For a kick, sprinkle in crushed red pepper flakes if desired. Let the sauce simmer gently for about 5 minutes until it thickens slightly.

        Serve: Slice the cooked chicken and serve it over rice or couscous. Drizzle generously with the creamy white sauce and garnish with fresh parsley.

          Enjoy: Serve warm and enjoy the delightful flavors of this Turkish-inspired dish!

            Prep Time: 10 min | Total Time: 1 hr 15 min | Servings: 4