Chicken with yoghurt and pomegranate

  • serves 8
  • A little effort

If you don’t want to joint a whole chicken for this, use chicken thighs only, or a mixture of joints. If you want to make this as a stand-alone recipe, it can easily be doubled.



olive oil
  • butter
  • chicken 1, jointed into 8 pieces
  • onions 2, finely sliced
  • ground cumin 1 tsp
  • green chilli 1, seeded and finely chopped
  • chicken stock fresh, made up to 400ml
  • greek yogurt 500g
plain flour 2 tbsp
  • pomegranate 1, seeds removed and separated
  • coriander finely chopped to make 1 tbsp


  • Step 1

    Heat 2 tbsp olive oil with a knob of butter in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good golden colour remove them. Add the onions and cook until golden. Stir in the cumin and the chillies and cook for a minute.

  • Step 2

    Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil then turn the heat down very low. cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it).

  • Step 3

    Mix the yoghurt with the flour (this stabilises it and stops it from splitting). Add a small ladleful of the cooking liquid to the yoghurt and mix well. Now add the yoghurt to the chicken and mix carefully. Gently heat through then scatter with the pomegranate seeds and coriander and serve.