Baked chicken with yoghurt

AT A GLANCE

  • Serves 6 people

  • 50 ml olive oil
  • 1 chicken (about 1.7kg), jointed
  • 500 ml (2 cups) chicken stock
  • 400 gm Greek-style yoghurt
  • 8 golden shallots, diced
  • 2 garlic cloves, crushed
  • 4 thyme sprigs
  • Finely grated rind and juice of 1 lemon
  • 1 tbsp Greek honey
  •  
  • Burghul salad
  • 200 gm (1¼ cups) fine burghul
  • 2 vine-ripened tomatoes, diced
  • 2 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup (firmly packed) each flat-leaf parsley and mint, finely chopped
  • 2 tbsp olive oil
  • Juice of 1 lemon, or to taste
  • Seeds of ¼ pomegranate
01   Preheat oven to 160C. Heat oil in a large casserole over medium-high heat, add chicken and cook until browned all over (5-10 minutes), then add remaining ingredients. Cover with baking paper and a lid and braise in oven until very tender (2-3 hours).
02   Meanwhile, for burghul salad, place burghul in a bowl, pour over boiling water to cover by 2cm and stand until tender (5-10 minutes). Drain well, scatter over a tray and stand to dry (30 minutes). Season to taste, transfer to a bowl with remaining ingredients, toss to combine and serve with chicken.

Topics:

YOGHURT, THYME, TOMATOES, BURGHUL, SALAD, SPRING, SHALLOTS, GREEK, CHICKEN, HONEY, POMEGRANATE, MAIN

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

GERALDINE MUNOZ

FEATURED IN

Oct 2011

Oct 2011

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