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Yoghurt Braised Chicken Recipe

Yogurt Braised Chicken with Chickpea Salad

By Create Cook & Share

4 serves

4 serves

20 mins

20 mins

60 mins

60 mins

The Bare Bird Chicken Drumsticks - Pack Shot
The Bare Bird Chicken Drumsticks
4 serves
4 serves
20 mins
20 mins
60 mins
60 mins
The Bare Bird Chicken Drumsticks
The Bare Bird Chicken Drumsticks - Pack Shot

Ingredients

Chicken:

  • 8 chicken drumsticks, pat dried
  • 500ml chicken stock
  • 200g Natural yogurt
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely grated
  • 3cm piece ginger, peeled and finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon sweet paprika
  • Sea salt and freshly ground pepper
  • Lemon Wedges

Chickpea Salad:

  • 400g can organic chickpeas
  • 1 cup mint and parsley, finely chopped
  • 2 tablespoons olive oil
  • Sea salt and pepper

Garlic Yogurt Sauce:

  • 500g Greek yogurt
  • 4 garlic cloves, minced
  • Zest of 1 whole large lemon
  • Sea salt and pepper

To Serve:

  • 1 red onion, finely sliced
  • Lebanese bread (gluten free option)

Gluten Free & Dairy Free if using Vegan Yogurt as option

Method

  1. Generously season the chicken drumsticks with sea salt and pepper. In a wide based pot, fry chicken on all sides until golden.
  2. Add to the chicken, the garlic, ginger, cumin, turmeric, coriander, paprika and stir for a further minute until the spices are fragrant, then add the yogurt. Stir to combine well and season with sea salt and pepper.
  3. Pour in the chicken stock – enough that the chicken is mostly submerged. Bring to boil and then reduce heat to a simmer and cook for 1 hour, uncovered. The yogurt will look curdled when cooking – this is normal.
  4. In the meantime, make the garlic yogurt sauce by adding to a bowl the ingredients. Mix to combine well, cover and refrigerate until needed.
  5. Drain the chickpeas, and combine with the herbs, olive oil and seasoning. Set aside.
  6. Divide garlic yogurt sauce between 4 plates, top with the chicken and drizzle over some of the braising sauce. Finally scatter a few tablespoons of the chickpea salad over the chicken and yogurt and serve with wedges of lemon, slices of onion and Lebanese bread.
  7. Suggestion: Cut a Lebanese bread in half and spread some garlic yogurt sauce onto it. Then top it with a few chunks of chicken, a couple of tablespoons of chickpea salad and a drizzle of the chicken sauce. Roll up and enjoy.

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