Yoghurty Ginger Chicken

A community recipe by STEVEN_S_SCHRODER

Not tested or verified by Nigella.com

Introduction

I invented this recipe when once stuck for something to cook. It was a case of last minute and so i just started throwing ingredients together, as you do, and, this was the wonderful end result. This tasty, yogurty dish with a strong flavour of ginger makes you almost want to lick the plate......go on, i dare you!

Ingredients

Serves: -

Metric Cups

8 chicken thighs (or 4 chicken legs)
1 onion (large, chopped)
3 tablespoons olive oil
2 tablespoons fresh ginger (grated)
1½ tablespoons bouillon powder (vegan)
5 tablespoons natural yogurt
150 millilitres water
2 tablespoons fresh coriander (or parsley)

8 chicken thighs (or 4 chicken legs)
1 onion (large, chopped)
3 tablespoons olive oil
2 tablespoons fresh gingerroot (grated)
1½ tablespoons bouillon powder (vegan)
5 tablespoons natural yogurt
5 fluid ounces water
2 tablespoons cilantro (or parsley)

Method

Yoghurty Ginger Chicken is a community recipe submitted by STEVEN_S_SCHRODER and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Begin by washing your chicken and then heating up a table spoon of olive oil in a large pan that will hold all the chicken. Making sure the oil is hot, add your chicken and fry to give it a lovely golden brown color, but mind not to burn it.

Remove your chicken once it's golden brown to a dish and keep warm.

Next, in the same pan, fry your onion in the remaining olive oil for a good 5 mins to soften and brown them, adding your stock powder and fry for a further 2 mins.

Add your ginger and yogurt and continue to cook over a medium heat until it is all combined. Mix in your water, give it a good stir and then add your chicken and cook for 45 mins or until the chicken is thoroughly cooked, turning occasionally.

Nearing the end, add your fresh herbs, whichever you choose. This is perfect served with plain boiled rice or steamed vegetables such as broccoli and asparagus.

Enjoy!

Remove your chicken once it's golden brown to a dish and keep warm.

Next, in the same pan, fry your onion in the remaining olive oil for a good 5 mins to soften and brown them, adding your stock powder and fry for a further 2 mins.

Nearing the end, add your fresh herbs, whichever you choose. This is perfect served with plain boiled rice or steamed vegetables such as broccoli and asparagus.

Enjoy!