Yogurt-Braised Chicken Legs with Garlic and Ginger

Name: Yogurt-Braised Chicken Legs with Garlic and Ginger
Yield: 4
Ingredients: 4 whole chicken leg; 1/2 tsp crushed red pepper flake; 1 tsp ground turmeric; 1 can chickpeas, rinsed; 3 c plain whole-milk yogurt; 1 Tbsp coriander seed; 2 Tbsp extra-virgin olive oil; 1 tsp cumin seed; 2 head of garlic, halved crosswise, plus clove; 2 3” piece ginger , scrubbed, thinly sliced; kosher salt, freshly ground pepper; thinly sliced scallions, mint leaves, and lime wedge

Yogurt-Braised Chicken Legs with Garlic and Ginger

0 mins

Total time

4

Serving

12

Ingredients

Enable cook mode

Ingredients

whole chicken leg

¹⁄₂

tspcrushed red pepper flake

tspground turmeric

canchickpeas, rinsed

cplain whole-milk yogurt

Tbspcoriander seed

Tbspextra-virgin olive oil

tspcumin seed

head of garlic, halved crosswise, plus clove

3” piece ginger , scrubbed, thinly sliced

kosher salt, freshly ground pepper

thinly sliced scallions, mint leaves, and lime wedge

Directions

Step 1

Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10–15 minutes. Transfer chicken to a plate, placing skin side up.

Step 2

Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.

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