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

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

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Geraldine Muñoz

Ingredients

Method

Main

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