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Slow-cooked chicken

Slow-cooked chicken

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Cinnamon, cardamom, chilli and turmeric add tons of flavour to this baked chicken dish. Serve with Greek yogurt for a great meal.

Prep time: 20 mins
Serves: 4
Skill level: Easy peasy

Ingredients

Ginger is easier to grate from frozen than it is from fresh! As fresh ginger can end up wrinkled and dry in the fridge, just cut it into manageable chunks, peel it then put the chunks into a polythene bag and freeze them.

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8 chicken thighs
2tsp freshly grated ginger
2 cloves of garlic chopped
45g flaked almonds
250g Greek yogurt
120ml water
2 onions chopped
1 cinnamon stick
2tsp ground coriander seeds
4 cardamom pods
1tsp turmeric
1tbsp chilli flakes
2tsp salt
50ml vegetable oil
1 tin of green lentils

Method

Heat the oil in a casserole dish; seal the chicken until golden brown.
Remove the chicken from the dish, and cook the spices off, starting with the cinnamon stick, cardamom pods, then the turmeric and chilli. Reduce the heat then add the onions, garlic and ginger, cook until the onions are soft.
Place the chicken back in the dish, pour over the Greek yogurt and the water season to taste.
Bake in a slow oven at 140°C, gas mark 3 for 2 hrs with a lid or sealed with tin foil.
Add the lentils, and leaving the dish uncovered, return to the oven and bake for a further 20 mins.
Serve with Basmati rice and additional Greek yogurt if too spicy.

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