Yoghurt Braised Chicken with Chickpea Salad
This Yoghurt Braised Chicken with Chickpea Salad is a mild dish made rich with the addition of spices like cumin, turmeric, coriander, and paprika, and cooked in a flavourful yoghurt sauce. It is served with a fresh chickpea salad and fresh Lebanese bread.
I'm always attracted to chicken dinners as they are convenient, light, and a crowd-pleaser. I was initially hesitant with serving this meal to my children as I thought they may not appreciate the flavours but once they took the first bite I saw them grabbing the Lebanese bread and scooping up the sauce with the chickpeas, and I knew it was a winner.
Helpful Tips
INGREDIENTS AND VARIATIONS
Chicken - I love using drumsticks with this recipe. There is something delicious about taking the meat off the bone when the chicken has been cooked in a thick creamy sauce like this, however in saying this, you can definitely use chicken thigh pieces.
I initially created this recipe for an Australian chicken company called The Bare Bird. It is by far the best chicken we have ever eaten. So many have tried this brand from my suggestion and have agreed wholeheartedly. I am not paid to write this - it truly is tender and fresh. Best of all the chickens are free-range and antibiotic-free which is so much healthier for us too.
Seasoning - I have been a little conservative with the spices so it can appeal to everyone's palette, however, if you love middle eastern flavours please feel free to increase the spices. Feel free to adapt the recipe to your own taste and what you prefer.
Chickpea Salad - My daughter loves chickpeas and this recipe goes really well with it, however, there is no harm in using a different type of bean if you are not a lover of chickpeas.
Dairy-Free / Yoghurt - Make this meal dairy-free by substituting it with vegan options. You will also notice that the yogurt will look curdled when cooking – this is normal.
THE BEST WAY TO EAT THIS MEAL
Slice the 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!
HOW TO MAKE THIS RECIPE
There are 3 parts to this recipe but all are very simple and easy.
Lightly fry the chicken, then add the remaining chicken ingredients and cook.
Combine the garlic yoghurt sauce ingredients.
Combine the chickpea salad ingredients.
Bring it all together!
Watch How To Make It
Other Chicken Recipes
Satay Chicken with Manuka Honey
Chicken and Halloumi Tray Bake
Easy Chicken Curry Soup
Chicken Provençal with Olives and Artichokes
Lemon Oregano Chicken
Persian Chicken with Pomegranate and Walnuts
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!
Happy Cooking, Margaret x
Yoghurt Braised Chicken with Chickpea Salad
Serves 4
Prep Time: 20 minutes
Cooking Time: 1 hour
INGREDIENTS
Chicken:
8 chicken drumsticks, pat dried (I use The Bare Bird)
500ml chicken stock/ broth
200g Natural yoghurt or dairy-free yoghurt
3 tablespoons olive oil
4 garlic cloves, finely grated
3cm piece ginger, peeled and finely grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1.5 teaspoons ground coriander
½ teaspoon sweet paprika
Generous amount of sea salt and freshly ground pepper
Lemon Wedges
Chickpea Salad:
400g can organic chickpeas
1 cup mint and parsley, finely chopped
2-3 tablespoons olive oil
Sea salt and pepper
Garlic Yoghurt Sauce:
500g Greek yoghurt or dairy-free Greek Yoghurt
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 Lebanese Bread is offered by Old Time Bakery and available in most supermarkets - otherwise traditional bread or homemade naan can also work)
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, and 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, with lid half covering the pot. The yoghurt will look curdled when cooking – this is normal. Stir once half way through and turn over the chicken drumsticks.
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 them with herbs, olive oil, and seasoning. Set aside.
6. Divide garlic yoghurt 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.
Suggestion:
Slice Lebanese bread in half and spread some garlic yoghurt 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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