Slow Cooking Chicken with Yogurt
½ tablespoon coriander/cilantro seeds (this can be crushed in a garlic press: crush it well, mix and crush, then mix and crush again with your little finger)
½ tablespoon ground ginger
¼ teaspoon ground black pepper
125ml Greek yogurt or other high-fat yogurt (soy will work too!)
700g chicken legs (but any chicken or turkey parts should work)
1 teaspoon salt (or a little less)
(if you wish, you can add fresh, coarsely chopped mushrooms to the baking sheet)
Salt the chicken and place in a plastic bag. Mix all the spices in a cup, add yogurt, mix well. Add the yogurt mixture to the bag with the chicken, seal, and stir well until the chicken is all covered in the mixture.
Marinate it like this (in the refrigerator) for 2–3 hours, or overnight. If you're in a hurry, leave it at room temperature for at least 15 minutes.
Then take it out of the bag, onto a baking sheet and into the oven, along with the marinade (no need to grease the baking sheet with oil, there should be enough fat from the chicken and yogurt). It should be ready when all the sauce has evaporated, but you can leave it with some gravy juice.
I can’t make it look like the picture, it’s almost white, but it’s delicious - amazing!
Tell us in the comments how yours turns out, white or roasted? Tasty?
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