|
Serves:
4 |
Prep
time: 20 minutes |
Cooking
Time: 2.5 hours |
Ingredients:
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8 chicken thighs
2tsp freshly
grated ginger
2 cloves of
garlic chopped
45g flaked almonds
250g TOTAL
Greek Yoghurt
120ml water
2 onions chopped
1 cinnamon stick
2 tsp ground
coriander seeds |
4 cardamom pods
200g tin
chickpeas in water, drained
1 tsp turmeric
1tbsp chilli flakes
2 tsp salt
50ml vegetable oil
1 tin green lentil
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Method:
1. Heat the oil in a casserole
dish; seal the chicken until golden brown.
2. Remove the chicken from the
dish, and cook the spices off, starting with the cinnamon stick,
cardamom pods, then the turmeric and chilli.
3. Reduce the heat then add the
onions, garlic and ginger, cook until the onions are soft.
4. Place the chicken back in the
dish, pour over the TOTAL Greek Yoghurt and the water season to taste.
5. Bake in a slow oven 140c gas
mark 3 for 2 hours with a lid or sealed with tin foil.
6. Add the lentils and chickpeas,
stir then leaving the dish uncovered return to the oven and bake for
a further 20 minutes.