Yoghurt-Braised Chicken Legs with Garlic and Ginger

Ingredients for Yoghurt-Braised Chicken Legs with Garlic and Ginger

• 4 whole chicken legs (thigh and drumstick), patted dry with paper towels

• ملح كوشير، فلفل مطحون طازج

• 2 ملاعق كبيرة من زيت الزيتون البكر الممتاز

• 1 head of garlic, halved crosswise, plus 1 clove

• 1 (3") piece ginger, peeled, scrubbed, thinly sliced

• 1 tablespoon coriander seeds

• 1 ملعقة كبيرة من بذور الكمون

• 1/2 ملعقة صغيرة من رقائق الفلفل الأحمر المجروش

• 1 ملعقة صغيرة من الكركم المطحون

• 725ml plain whole-milk yoghurt (not Greek), divided

• علبة واحدة (425 جرام) من الحمص، مغسولة

• Thinly sliced spring onions, mint leaves, and lime wedges (for serving)

Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10–15 minutes. Transfer chicken to a plate, placing skin side up.

Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 300g yoghurt and mix until smooth; season with salt.

Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75–90 minutes (the yoghurt will separate and look curdled, which is fine). Let cool 10 minutes.

Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 150g yoghurt and stir to combine; season with salt and pepper.

Smear yoghurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it’s okay if some rogue spices make it onto platter). Top with spring onions and mint, then squeeze lime wedges over.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.