Sumac Chicken With Yogurty Cucumber Salad

A winner, winner chicken dinner, all thanks to one ingredient: tangy, creamy Greek yogurt. Part of it gets used as a marinade—thanks to its fat and acidity, yogurt ensures that chicken breasts stay tender and don’t dry out in the pan. Note: Whole-milk yogurt is best here, but two-percent will do in a pinch. If all you have is nonfat, stir in a little olive oil or cream for richness (fat equals flavor). And while unstrained yogurt would be too thin, you can strain it yourself if you have the right tools. The rest of that yogurt goes toward a smashed cucumber salad with wisps of red onion. Don’t skip the salting step for the vegetables—it draws out their juices, a salad dressing in their own right, and concentrates all the flavors. If you don’t have sumac, other spices can be swapped in. Of course, they won’t be the same—substitutions never are—but you’ll still end up with something delicious. Try black pepper, cumin, caraway, garam masala, really whatever you love in your spice cabinet. Just stick to one ingredient and adjust the amount to taste (start with a big pinch for peppers, 1 teaspoon for the less spicy spices). With respect to planning ahead: You can marinate the chicken for up to 12 hours in the fridge. (Any longer and it will get mealy.) Or, after you combine it with the yogurt, you can stick it in the freezer, keep it there for weeks, then thaw in the fridge whenever you’re ready to cook. (Thanks to Nik Sharma for this great tip!)

Good

% Daily Values based on a 2,000 calorie diet

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