Yoghurt Baked Chicken

Yoghurt Baked Chicken
  • 300g unsweetened natural yogurt
  • 150g Telegraph Hill Apricot and Olive Tagine
  • 2 tablespoons chopped coriander
  • 1kg chicken drumsticks or Bone in chicken thighs (skin on or skinless)

 

  1. In a bowl combine the yoghurt, coriander and Telegraph Hill Apricot and Olive Tagine.
  2. Poke holes into the chicken with the tip of a sharp knife
  3. Add the chicken to the yoghurt mix and leave to marinate overnight.
  4. Preheat the oven to 200°C.
  5. Place the chicken on a baking tray lined with baking paper
  6. Bake for 45-50 minutes, or until the chicken is cooked

 


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