Lebanese Yoghurt-Marinated Chicken Recipe

I have been trying to make lighter recipes over the past month, instead of the heavy fare that I have been rightfully accused of making. Partly, this is due to my love of experimenting and trying new food: I came to realize that although I might be making a "new" dish every time, it was always the same general genre, and so I had to try to make something new and different. Partly it was after a trip to Senegal, which although I greatly enjoyed, had involved eating a lot of very heavy food during the trip, and thus left me craving lighter food. And partly it was due to family members being on diets, meaning that I had to try to make something lighter.

This Lebanese-inspired dish comes from such a mission, with chicken marinated in yoghurt, mint, garlic, lemon juice, onion, and olive oil producing a delightful savory flavor to the chicken that permeates it and seeps into it. Chicken is aptly called to a cook what a canvas is to a painter, and this lives up to the title, providing an excellent mount for the yoghurt flavor. I try to serve it with pita bread in Lebanese style, but it would go well with plenty of other things as well.

This recipe is an adaption of that which I had found in the book Rose Water and Orange Blossoms by Maureen Abood.