Chicken and yoghurt casserole

  • 6-8 portions

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

  • 8 chicken thighs
  • 2tsp freshly grated ginger
  • 2 cloves of garlic, chopped
  • 45g flaked almonds
  • 250g Greek yoghurt
  • 120ml water
  • 2 onions chopped
  • 1 cinnamon stick
  • 2 tsp ground coriander seeds
  • 4 cardamom pods
  • 200g tin chickpeas in water, drained
  • 1 tsp turmeric
  • 1tbsp chilli flakes
  • 2 tsp salt
  • 50ml vegetable oil
  • 1 tin 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.