• 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


  • 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.