Name: Baked chicken with yoghurt
Prep time: 30 min
Cook time: 200 min
Total time: 230 min
Yield: 6
Ingredients: 50 ml olive oil; 1 chicken (about 1.7kg), jointed; 500 ml chicken stock (2 cups); 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 fine burghul (1¼ cups); 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

Baked chicken with yoghurt

Australian Gourmet Traveller recipe for baked chicken with yoghurt.

Serves 6

Prep

30M

Cook

3H 20M

Total

3H 50M

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.

Ingredients

50 ml olive oil

1 chicken (about 1.7kg), jointed

500 ml chicken stock (2 cups)

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 fine burghul (1¼ cups)

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

Method

Main

1.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).

2.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 Gourmet Traveller Team

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Styling by Geraldine Muñoz