CHICKEN COOKED IN YOGHURT
This dish has its origins in Turkey and is a satisfying, do-ahead chicken dish. I like to serve it with steamed rice and wilted spinach.
30ml (2 tbsp) olive oil
215g (1 large) onion (finely chopped)
2 cloves garlic (finely chopped)
1 tsp cumin seeds (toasted)
1 tsp coriander seeds (toasted)
1/2 tsp fennel seeds (toasted)
200g (3/4 cup) natural yoghurt
14g (2 tbsp) flour
1/4 cup fresh mint (thinly sliced)
3/4 tsp flaky sea salt
1/4 tsp freshly ground black pepper
2 eggs (lightly beaten)
3 skinless chicken breasts (total weight 600-800g)
flaky sea salt and freshly ground black pepper
40g Parmesan (grated)
- Preheat oven to 180°C.
- In a small frypan heat olive oil to hot. Add onion and cook for 3-4 minutes, stirring from time to time. Add garlic and cook for a further 3-4 minutes till onion is soft but not browned.
- Tip cumin, coriander and fennel seeds into a pestle and, using a mortar, roughly crush. Alternatively place them with yoghurt into a food processor fitted with a metal blade and pulse till seeds are roughly crushed.
- Into a small bowl pour yoghurt. Add flour, crushed seeds, mint, salt and pepper.
- Stir in eggs.
- Divide each chicken breast into six pieces lengthwise and season with salt and pepper.
- Into a 29cm ovenproof gratin or similar place onions and garlic and arrange in a single layer.
- Place chicken pieces on top of onions and garlic.
- Pour yoghurt mixture over chicken and spread evenly to cover. Sprinkle with Parmesan.
- Bake in preheated oven for 20-25 minutes or till chicken is cooked and yoghurt mixture is set and golden brown.
- Serve hot.