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.
- 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
- 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
- 1Preheat 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).
- 2Meanwhile, 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.