Recipe
- 1.5 cups Greek-style yogurt
- 3 lbs chicken legs and thighs, separated
- 1/2 cup olive oil
- 2 large onions, pureed in food processor (or finely chopped)
- 4 cloves garlic, minced
- 1.5 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp ground turmeric
- 1/2 Tbsp ground coriander
- 1 cup cilantro, roughly chopped
Steps
- Stir the yogurt until creamy.
- In a large, heavy-bottomed pot, heat half the oil and saute the onions over medium-high heat for ~10 minutes. Add the garlic and continue to cook for another 5-10 minutes.
- Add remainder of the oil, chicken and salt. Stir the chicken to coat with onion mixture, reduce heat to low, cover with lid and cook for ~25 minutes. Stir occasionally to keep chicken from sticking.
- Add pepper, turmeric and coriander to the pan. Stir to coat. Cover and continue to cook on low for another 25-30 minutes or until the sauce thickens and the chicken is cooked through. Add 1 Tbsp at a time of water or chicken stock if the pan goes dry.
- If eating immediately: Remove from heat and let rest for ~10 minutes to cool the dish. Add yogurt and cilantro, stir gently and heat on low for another 5 minutes.
- If eating the following day: Do not add the yogurt and cilantro until the following day after you’ve reheated the chicken.