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Chicken and yoghurt casserole

• John Perkins

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Serves 6 - 8

A little work

Prep: 2 hrs

Cook: 2 hrs and 30 mins

Slow-cooked hearty chicken meal to keep you nice and warm – and full-up

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Ingredients

• 8 Chicken thighs

• 2tsp Fresh root ginger

  grated

• 2 Garlic cloves

  chopped

• 45g Flaked almonds

• 250g Greek yoghurt

• 120ml Water

• 2 Onions

  chopped

• 1 Cinnamon stick

• 2tsp Ground coriander

• 4 Cardamom pods

• 1 Tin of chickpeas in water

  drained

• 1tsp Turmeric

• 1tbsp Chilli flakes

• 2tsp salt

• 50ml Vegetable oil

• 1 Tin of green lentils

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Method

• step 1

  Heat the oil in a casserole dish; seal the chicken until golden brown.

• step 2

  Remove the chicken from the dish, and cook the spices off, starting with the cinnamon stick, cardamom pods, then the turmeric and chilli.

• step 3

  Reduce the heat then add the onions, garlic and ginger, cook until the onions are soft.

• step 4

  Place the chicken back in the dish, pour over the Greek yoghurt and the water season to taste.

• step 5

  Bake in a slow oven 140ºC/gas mark 3 for 2 hours with a lid or sealed with tin foil.

• step 6

  Add the lentils and chickpeas, stir, then leaving the dish uncovered, return to the oven and bake for a further 20 minutes.

Recipe courtesy of Total Greek Yogurt.

Authors

John Perkins

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