Chicken, apricot and bacon with garlic and yoghurt. Photo / Babiche Martens
Chicken, apricot and bacon with garlic and yoghurt. Photo / Babiche Martens
Serves 4
800g chicken thighs, boned with skin on 100g dried apricots 4 rashers free range bacon 2 tsp ground garam masala 1 cup diced prunes 3 cloves garlic, sliced Salt and black pepper 1/2 cup white wine 1/2 cup vegetable stock 1 cup yoghurt 1 clove crushed garlic 1 tsp salt Lemon to taste Couscous or buttered rice and coriander to serve
1 Preheat the oven to 170C. Place the chicken, apricots and bacon into the braising dish.
2 Add the prunes, garam masala, garlic, seasoning, wine and stock. Cook for 2 hours.
3 Whisk together the yoghurt with the garlic and salt. Add lemon juice to taste before serving with the chicken.
