Chicken and yoghurt casserole
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 6 - 8
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
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.