Trimona provided me with samples of the company’s yogurt and will provide the winner of the giveaway with a case of 6 ounce containers of the yogurt. All view expressed in the post are solely my own.
When I was a kid, the only kind of yogurt I liked was flavored. But as a grown-up, I’ve learned to savor the taste of plain yogurt. Whether I’m mixing it into a smoothie or adding fruit and granola to yogurt for breakfast, I like the taste of the yogurt to shine through. Even if I add a dollop of jam, a slug of maple syrup, or a sprinkle or raw sugar to sweeten it, the quality of the yogurt matters.
Each brand of yogurt tastes different, even when they use the same, simple ingredients with no additives. Go ahead and try a spoonful of several brands of yogurt – you’ll see what I mean. Although I love homemade yogurt (and make it when I get the chance), I’m also a connoisseur of commercial brands.
When my friend Aviva of the Six O’Clock Scramble recommended Trimona yogurt (she has great taste in many things, including food), I agreed to try it. Made from the milk of grass fed cows and without any thickeners, yogurt has a distinctive, tangy flavor that kept me coming back for more. I ate it plain, tried it in various breakfast combinations and finally used it to make a chicken dish that was simply delightful. Trimona is a small company with a commitment to quality and my impression of the company was only enhanced when I found out that its founder, Atanas Valev, began by making batches of yogurt in his kitchen and asking his wife to taste them. If you are interesting in trying Trimona to find out where it is sold in your area, check the company’s site.
Trimona is offering one of my readers a case of 6 oz. containers of the company’s yogurt (retail value approximately $30) to see for yourself how special it is. For giveaway details, see the bottom of this post.
But first, here is the chicken recipe, adapted from Atanas’ version. Unlike most yogurt-marinated chicken recipes, you cook the chicken in this marinade. (By contrast, you scrape off the marinade before cooking tandoori chicken.) My taste-tester-in-chief gave this chicken dish a “two thumbs up,” as did I.
Chicken in Yogurt Sauce
Servings – 4 Cost – $8-10
- ⅓ cup very finely diced or puréed cucumber
- 2 tablespoons finely chopped fresh dill (or 2 teaspoons dried dill)
- 2 cloves garlic, grated or minced
- ½ teaspoon kosher or sea salt
- Freshly ground pepper to taste
- 1 cup of Trimona Bulgarian yogurt
- 6 boneless chicken thighs, cut into 1-2-inch cubes
- 2 tablespoons coconut oil (not pictured)
- 2 cutting boards (1 for vegetables & 1 for chicken)
- Garlic press (optional)
- Mini food processor (optional)
- Large pan
- Large spoon
- Dice or puree the cucumber, chop the dill and grate or mince the garlic. Put the vegetables in a bowl, add the yogurt and mix the ingredients together until fully combined.
- Cut the chicken thighs and marinate the cubes in the yogurt and vegetable mixture, covered, in the refrigerator for at least 1 hour and as long as overnight.
- When ready to cook the chicken, heat the pan, add the coconut oil and wait until it is heated before adding the chicken. Cook the chicken cubes on medium-high heat until they are fully cooked all the way through. (They will remain slightly dark in the middle even when fully cooked inside because thighs are dark meat, but no pink or raw meat should be visible when you cut open a cube.) The sauce will turn dark, almost reddish, and will coat the cubes but much of it will cook off.
Serve with fresh yogurt for dipping, and spinach and rice as a side dish. (There is a recipe for spinach and rice dish on the Trimona site. I used one from Gourmet magazine on Epicurious.)
And here’s the giveaway (open to US residents only with a mailing address – no PO Boxes please – over 18 years of age):