Baked chicken with yoghurt

Australian Gourmet Traveller recipe for baked chicken with yoghurt.
Baked chicken with yoghurt

Baked chicken with yoghurt

Prue Ruscoe
3H 20M
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.


Burghul salad



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.

Related stories