Chicken with yoghurt & pomegranate

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olive magazine

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1. Heat 2 tbsp olive oil with a knob of butter in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good golden colour remove them. Add the onions and cook until golden. Stir in the cumin and the chillies and cook for a minute.
2. Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it).
3. Mix the yoghurt with the flour (this stabilises it and stops it from splitting). Add a small ladleful of the cooking liquid to the yoghurt and mix well. Now add the yoghurt to the chicken and mix carefully. Gently heat through then scatter with the pomegranate seeds and coriander and serve.

Just thighs

If you don't want to joint a whole chicken for this, use chicken thighs only, or a mixture of joints. If you want to make this as a stand-alone recipe, it can easily be doubled.

Latest comments and suggestions

• jvcg

  25 June 2008

  jvcg commented on this recipe

  This recipe is divine - a perfect dinner party dish as it looks lovely but is super easy and can be made ahead. My attempt didn't look quite as beautiful as it has been styled here but the chicken was meltingly tender and worked beautifully with the yoghurt. As it's a simple dish, I would definitely recommend using good quality stock (make your own or buy it from the butcher rather than using powdered). I made it with the suggested spiced glazed squash and both went down a storm.

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• jvcg

  25 June 2008

  jvcg rated and commented on this recipe

  

  This recipe is divine - a perfect dinner party dish as it looks lovely but is super easy and can be made ahead. My attempt didn't look quite as beautiful as it has been styled here but the chicken was meltingly tender and worked beautifully with the yoghurt. As it's a simple dish, I would definitely recommend using good quality stock (make your own or buy it from the butcher rather than using powdered). I made it with the suggested spiced glazed squash and both went down a storm.

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• PidgePidge

  07 September 2008

  PidgePidge rated and commented on this recipe

  

  Really good! I added some diced aubergine towards the end and it went well with the dish. I also made it with the recommended spiced squash, which was good. I was worried that it might come out too spicy, but the yoghurt balances the flavours really well and it was actually quite a bit more mellow than I had expected. I plan to make a vegetarian version for a dinner party soon--make the sauce and pour it over grilled thick slices of aubergine.

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Ingredients

• olive oil
• butter
• 1 chicken , about 1.8kg, jointed into 8 pieces
• 2 onions , finely sliced
• 1 tsp ground cumin
• 1 green chilli , halved, seeded and finely chopped
• 400ml fresh chicken stock , or from a cube or concentrate
• 500g Greek yogurt
• 2 tbsp plain flour
• 1 pomegranate , seeds removed and separated
• 1 tbsp coriander , freshly chopped

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Serves 8

Preperation and cooking times

Ingredients

• olive oil
• butter
• 1 chicken , about 1.8kg, jointed into 8 pieces
• 2 onions , finely sliced
• 1 tsp ground cumin
• 1 green chilli , halved, seeded and finely chopped
• 400ml fresh chicken stock , or from a cube or concentrate
• 500g Greek yogurt
• 2 tbsp plain flour
• 1 pomegranate , seeds removed and separated
• 1 tbsp coriander , freshly chopped

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