Yoghurt and herb chicken

Recipe from: 2/1/1999 12:00:00 AM
Ingredients 15
Servings 4
Time 15 minutes plus marinating time

Ingredients

  • 250
    ml
    natural yoghurt
  • 10
    ml
    dried mint
  • 125
    ml
    fresh parsley, chopped
  • 10
    ml
    ground ginger
  • 3
    cloves garlic, crushed
  • salt and pepper to taste
  • 8
    chicken drumsticks
  • 90
    ml
    oil
  • 6
    cloves
  • 6
    cardamom pods
  • 1
    cinnamon stick
  • 400
    ml
    chicken stock
  • 250
    ml
    frozen corn
  • 150
    g
    couscous
  • 250
    ml
    rice, cooked
 

Method

30 minutes
 
1. Mix yoghurt, mint, parsley, ginger, garlic and seasoning together. Pour over the chicken and allow to marinate for at least 30 minutes. 2. Heat oil in a saucepan and add cloves, cardamom and cinnamon. Fry for one minute. Add chicken and fry until browned. Add any remaining marinade, cover and cook over a low heat until chicken is tender. 3. Meanwhile, bring chicken stock to the boil in a large saucepan. Add corn and boil for one minute. Add couscous, cover and remove from the heat. Allow to stand for five minutes, then fluff up couscous with a fork. Mix with cooked warm rice and serve with chicken.
 

Read more on: poultry  |  shallow-fry
 

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