Chicken and butternut with yoghurt dressing

Prep time
30min
Cook time
60min
Serves
3

Keep things fresh and tasty this summer by adding a mouth-watering herb and yoghurt dressing to chicken.

Ingredients:

Chicken:

1 Tbsp (15ml) canola oil

6 x chicken drumsticks

1 onion, thinly sliced

2 cloves garlic, finely chopped

salt and pepper

1 tsp (5ml) ground cumin

1 tsp (5ml) ground coriander

1 tsp (5ml) ground ginger

1/2 tsp (2.5ml) cinnamon

1/2 tsp (2.5ml) turmeric

1/2 tsp (2.5ml) paprika

1 small butternut, peeled and cubed

1 x 400g tin chopped tomatoes

1 x 400g tin chickpeas

30g raisins

1 lemon

10g coriander, roughly chopped

 

Yoghurt herb dressing:

1/2 cup (125ml) full cream yoghurt

2 Tbsp (30ml) lemon juice

1 tsp (5ml) lemon zest

10g mint, chopped

15g coriander, chopped

salt and pepper

Method:

Chicken:

  • Preheat the oven to 180°C.
  • Heat the canola oil in a heavy-based oven-friendly pot or casserole dish. Once the oil is hot, add the drumsticks. Let the skin turn golden brown before removing them from the pot.
  • Turn the heat down to low and add the onion and garlic, with a pinch of salt and pepper. Allow the onion to soften. Add the cumin, coriander, ginger, cinnamon, turmeric and paprika and sauté until aromatic.
  • Add the butternut, tinned tomatoes, chickpeas including the liquid, raisins and a squeeze of lemon juice. Stir everything together, then top with the chicken.
  • Cover the pot with a lid or tinfoil, and pop it into the oven. Cook for 40 minutes, then remove the lid and continue cooking for an additional 20 to 30 minutes.

Yoghurt-herb dressing:

  • While the chicken is cooking, make the yoghurt dressing by mixing the full-cream yoghurt, lemon juice and zest, mint and coriander. Season to taste with salt and pepper. Set the dressing aside until you’re ready to serve.
  • Remove the chicken from the oven and season with more salt, pepper and lemon juice to your taste.
  • Serve hot, topped with the herb yoghurt dressing and fresh coriander.