We Tried the Viral Doner Recipe… But With Chicken!

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, trimmed)
• 3 pieces Chicken Thighs (skinless, boneless)
• 1 medium Onion (juiced (squeeze through a cheesecloth or press))
• 2 tbsp Plain Yogurt (full‑fat or Greek yogurt)
• 0.5 tsp Tomato Paste (smooth)
• 1 tsp Unsalted Butter (melted)
• 2 tbsp Olive Oil (extra virgin)
• 1 tsp Salt (fine sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Ground Cumin
• 1 tbsp Thyme (heaped, dried or fresh)

Instructions

1. Prepare Ingredients

   Juice the onion by pressing it through a fine mesh sieve or cheesecloth into a small bowl. Measure all spices, yogurt, tomato paste, butter, and olive oil.

   Time: PT5M

2. Process Chicken and Onion

   Place the chicken breasts, thighs, and the juiced onion into the food processor. Pulse until the mixture becomes a smooth, homogenous paste.

   Time: PT10M

3. Combine Remaining Ingredients

   Transfer the chicken paste to a mixing bowl. Add yogurt, tomato paste, melted butter, olive oil, salt, black pepper, cumin, and thyme. Mix with a spatula until fully incorporated and glossy.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 200°C (392°F). Line the baking tray with parchment paper.

   Time: PT5M

   Temperature: 200°C

5. Shape Donut Rings

   Lightly wet a clean countertop with water or a few drops of oil. Scoop portions of the mixture (about the size of a golf ball) and shape each into a ring with a hole in the middle, about 2‑3 cm thick.

   Time: PT5M

6. Bake the Chicken Donuts

   Place the shaped donuts on the prepared tray, leaving space between them. Bake for 20 minutes, or until golden brown and the internal temperature reaches 75°C (165°F).

   Time: PT20M

   Temperature: 200°C

7. Cool and Serve

   Remove the tray from the oven and let the donuts rest for 5 minutes. Serve warm with a side of yogurt dip or fresh salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g