If you’re dining after dark the final steps of this recipe, adding the raw onions and strained yogurt, can be done stovetop just before serving. Chicken breasts can also be used instead of thighs.

Sun Oven Chicken Do Pyaza


1 cup plain whole-milk yogurt

2 large onions

1/2 cup freshly squeezed orange juice

1/4 cup water

1 tablespoon grated fresh ginger

3 garlic cloves, chopped

2 teaspoons coriander seeds, toasted and ground

1 teaspoon turmeric

1/4 teaspoon cayenne

kosher salt

8 skinless, bone-in chicken thighs


4 to 6 hours in advance put the yogurt in a small strainer lined with cheesecloth or paper towels set over a bowl and place it in the refrigerator to drain. Discard the liquid.

Set Sun Oven out to preheat.

Thinly slice one of the onions. Soak the slices in cold water for 10 minutes. Drain thoroughly and set aside.

Chop the other onion. Puree the chopped onion, orange juice, water, ginger, garlic, coriander, turmeric, and cayenne in a blender or food processor.

Season the chicken thighs with the kosher salt. Arrange the thighs in a large pot. Pour the onion puree over the chicken. Cover and cook in the Sun Oven until the chicken is fork tender, 1 1/2 to 2 hours. Transfer the chicken to a platter; keep warm. Stir the sliced onions into the sauce, cover and let stand for 5 minutes. Stir in the strained yogurt. Gently heat over medium heat. Return chicken to the sauce, turning to coat.

Makes 4 to 6 servings.



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