Yogurt-braised chicken legs with garlic and ginger recipe

Ingredients for Yogurt-braised chicken legs with garlic and ginger

• 4 whole chicken legs, patted dry with paper towels

• kosher salt, freshly ground pepper

• 30 ml extra-virgin olive oil

• 1 head garlic, halved crosswise, plus 1 clove

• 1 piece ginger (7.5 cm), peeled, scrubbed, thinly sliced

• 15 ml coriander seeds

• 15 ml cumin seeds

• 2.5 ml crushed red pepper flakes

• 5 ml ground turmeric

• 720 ml plain full-fat yogurt (not Greek), divided

• 425 g can chickpeas, rinsed

• thinly sliced spring onions

• mint leaves

• lime wedges (for serving)

How to make Yogurt-braised chicken legs with garlic and ginger

1. Generously season the chicken legs all over with salt and pepper.

2. Heat oil in a medium casserole dish over medium heat.

3. Arrange the chicken legs in the pot skin side down, ensuring they fit snugly, and cook for 10–15 minutes, lifting them up once or twice to allow hot fat to run underneath, until the skin is golden brown and crisp.

4. Transfer the chicken to a plate, placing it skin side up.

5. Reduce the heat to medium-low and add the head of garlic, cut sides down, along with the ginger to the pot.

6. Cook, stirring occasionally, for about 4 minutes, until the ginger starts to brown and curl around the edges and the garlic turns golden.

7. Add the coriander, cumin, and red pepper flakes, and cook, stirring often, for about 1 minute, until the spices are fragrant.

8. Stir in the turmeric, followed by 500 ml of yogurt, and mix until smooth; season with salt.

9. Nestle the chicken legs back into the pot, skin side up, in a single layer and add water just until the legs are almost submerged, with the skin barely peeking out.

10. Bring to a very gentle simmer, adjusting the heat as necessary, and cook uncovered for 75–90 minutes, until the meat is very tender and nearly falling off the bone (the yogurt will separate and look curdled, which is fine).

11. Allow to cool for 10 minutes.

12. Meanwhile, finely grate the remaining garlic clove into a small bowl.

13. Add the remaining 250 ml of yogurt and stir to combine; season with salt and pepper.

14. Smear the yogurt mixture across a platter and scatter the chickpeas over it.

15. Carefully transfer the chicken legs to the platter.

16. Using a large spoon or small ladle, skim off the bright yellow fat that has collected on the surface of the braising liquid and drizzle it over the platter (it’s fine if some spices make it onto the platter).

17. Top with scallions and mint, then squeeze lime wedges over before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.