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This came in as an email from Epicurious last week, and we made a few revisions to it based on some of the reviews and comments – but it was very tasty. However, you will need a good amount of prep time for it so it has enough time to marinade. The more you marinade it the juicer and tastier it is!

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For 2-4 people you’ll need: 2-4 chicken breasts (skin on or off, as you prefer, and cut into large 2-3″ cubes), 1 head of garlic (circa 12 cloves, crushed and chopped), 1 cup lemon juice, 2 cups plain greek yogurt, 1/4 olive oil, 2 Tbsp curry powder, salt and pepper.

First, pat the chicken breasts dry and sprinkle salt and pepper on both sides. In a bowl large enough to hold the chicken, but small enough to hold them together in a tight group, cover the chicken with just enough lemon juice to cover them. Cover the bowl and place in the fridge for at least 2 hours, but up to 6 hours.

In another small bowl large enough to hold all of the chicken together in a tight group, combine 1 cup of the yogurt, all of the garlic, curry, olive oil, 2 tsp salt and 1/4 cup water.

Once the chicken has marinaded for a while in the lemon, remove it and place it into the yogurt/garlic/curry mixture and allow to marinade, again, covered and chilled, for at least 3 hours or overnight.

When you are ready to cook, preheat the oven to 425 and transfer the marinaded chicken pieces into a oiled baking dish and bake for 25-35 mins, until the chicken is completely cooked through and slightly browned.

Separately, combine the remaining 1 cup of yogurt, 2 Tbsp lemon juice, salt and pepper in a small bowl. Once the chicken is full cooked, add some of the baking pan juices to this sauce for extra taste and consistency.

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