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Baked chicken with yoghurt

You'll need

50 ml olive oil 1 chicken (about 1.7kg), jointed 500 ml (2 cups) chicken stock 400 gm Greek-style yoghurt 8 golden shallots, diced 2 garlic cloves, crushed 4 thyme sprigs Finely grated rind and juice of 1 lemon 1 tbsp Greek honey   Burghul salad 200 gm (1¼ cups) fine burghul 2 vine-ripened tomatoes, diced 2 spring onions, finely chopped 1 garlic clove, finely chopped 1 cup (firmly packed) each flat-leaf parsley and mint, finely chopped 2 tbsp olive oil Juice of 1 lemon, or to taste Seeds of ¼ pomegranate


  • 01
  • Preheat oven to 160C. Heat oil in a large casserole over medium-high heat, add chicken and cook until browned all over (5-10 minutes), then add remaining ingredients. Cover with baking paper and a lid and braise in oven until very tender (2-3 hours).
  • 02
  • Meanwhile, for burghul salad, place burghul in a bowl, pour over boiling water to cover by 2cm and stand until tender (5-10 minutes). Drain well, scatter over a tray and stand to dry (30 minutes). Season to taste, transfer to a bowl with remaining ingredients, toss to combine and serve with chicken.

The light, fresh flavours in this recipe are similar to those in the Italian dish maiale al latte - pork cooked in milk. The yoghurt becomes curds that more than make up for in flavour what they lack in looks.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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