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.
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.