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Paprika-Yogurt Baked Chicken

Paprika-Yogurt Baked Chicken

1 chicken cut in pieces

3 Tbsp vegetable oil

1 teaspoon cayenne

1 Tbsp sweet paprika

1 cup plain yogurt 

4 Tbsp garlic

2 Tbsp ginger

1 teaspoon salt

Put pieces of the chicken in a zip-lock bags, and add the marinade. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.

Turn the bags and knead the marinating chicken once or twice while it’s in the refrigerator.

When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. 

Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed. Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 25 to 30 minutes, or until slightly charred on the second side. Poke one with a skewer to make sure the juices run clear.

Remove the chicken to a warm platter and serve 


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Original Yogurt Thiakry

Original Yogurt Thiakry

Thiakry (also called dégué, thiacry or chakery) is a West African dessert that originated from Senegal. The Thiakry consist of millet semolina of the size of couscous. The millet is tasteless therefore, it soak up the taste of the yogurt. My Yogurt Thiakry is made with homemade yogurt, milk, sugar, sour cream and or heavy cream. I also added nutmeg or vanilla extra for aroma.

Unlike my husband, I prefer the “Thiakry Couscous” to the “Yogurt Thiakry”. What make the “Yogurt Thiakry” different from the “Milk Thiakry” is the difference in milk to yogurt to milk ratio. The Thiakry is sold on the street in West Africa and in some supermarket. You should also try my “Rum Thiakry

The Thiakry can be cook in a saucepan on the stove but I take a shortcut and I add enough boiling water to cover the millet semolina, cover and let the millet absorb the water for about 20 mins and heat in the microwave for 3 mins. The cooked Thiakry should be fluffy and moist.

The Yogurt Thiakry should be served cold.

5 cup of milk

1 cup plain yogurt

1 cup of powder milk

2 cup dèguè (Thiakry)

1/2 cup commercial plain yogurt

1 tablespoon vanilla extract 

1 teaspoon nutmeg 

Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the milk doesn’t boil over.

Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F

Add the yogurt and powder milk and whisking gently. Place in warm water overnight

Cook the millet with steam or microwave

When it is well cooked, put in a calabash, crush, because the small grains form a single ball, work until the small balls are detached from each other.

Add nutmeg, sugar and vanilla extract

Pour into bowls, put in the fridge. Serve as Cold