Yoghurt and herb chicken

Ideas
4 servings Prep: 15 mins, Cooking: 30 mins
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Poultry

By Food24 November 03 2009
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Ingredients (15)

250.00 ml yoghurt — natural
10.00 ml dried mint
125.00 ml fresh parsley — chopped
10.00 ml ginger — ground
3.00 garlic — cloves, crushed
salt and freshly ground black pepper — to taste
8.00 chicken — drumsticks
90.00 ml oil
6.00 cloves
6.00 cardamom — pods
1.00 cinnamon — stick
400.00 ml stock — chicken
250.00 ml sweetcorn — frozen
150.00 g couscous
250.00 ml rice — cooked
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Method:

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.



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