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North African yoghurt chicken

Name: North African yoghurt chicken
Total time: 30 min
Yield: 4
Ingredients: 125ml (½ cup) olive oil; 1 onion, finely sliced; 2 garlic cloves, finely chopped; 15ml (1 tbsp) ground coriander; 10ml (2 tsp) cumin seeds; 1kg chicken thighs; 300g spinach, sliced; 250ml (1 cup) thick yoghurt; salt and freshly ground black pepper, to taste; pomegranate rubies, to serve; rice or couscous, to serve

November 5, 2019 (Last Updated: October 30, 2019)

The warmth of our continent is reflected in this delicious dish!

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North African yoghurt chicken

Serves: 4

Total Time: 30 mins

Ingredients

125ml (½ cup) olive oil
1 onion, finely sliced
2 garlic cloves, finely chopped
15ml (1 tbsp) ground coriander
10ml (2 tsp) cumin seeds
1kg chicken thighs
300g spinach, sliced
250ml (1 cup) thick yoghurt
salt and freshly ground black pepper, to taste
pomegranate rubies, to serve
rice or couscous, to serve

Instructions

Heat the oil in a deep frying pan over medium heat and sauté the onion for a few minutes. Stir in the garlic and spices, and cook until flavourful, about 3 minutes.

Add the chicken and fry until the chicken is cooked and golden, about 15 minutes.

Stir in the spinach and continue to cook for 5 minutes. Add the yoghurt and season. Cover and cook until the yoghurt is heated through, about 5 minutes. Sprinkle with pomegranate rubies and serve hot with rice or couscous.