Recipe: Chicken drums with spiced tomato & cumin yogurt

Super-saucy chicken, cooled with cumin yogurt, is great served on rice.
Aaron McLean

Super-saucy chicken, cooled with cumin yogurt, is great served on rice.

This is a rather saucy dish, which I like for soaking up rice or bread, but it also helps keep the chicken moist – especially if you are reheating the dish the next day.

CHICKEN DRUMS WITH SPICED TOMATO & CUMIN YOGHURT
Serves 6 
Preparation 15 minutes / Cooking 50 minutes


For the chicken:
2 tablespoons olive oil 
1 onion, finely chopped
1 cinnamon quill
2 cloves garlic, finely chopped
5cm piece ginger, peeled, finely grated 
1 teaspoon ground cumin 
1 teaspoon ground coriander
½ teaspoon ground turmeric
pinch of chilli flakes
1 teaspoon sea salt
2 x 400g cans whole peeled tomatoes
2 teaspoons honey
250ml chicken stock or water
1kg chicken drums
½ cup coriander leaves, roughly chopped

Heat the oil in a wide saucepan, add the onion and cinnamon and fry for 10 minutes or until soft. Add the garlic and ginger and cook for another minute before adding the cumin, coriander, turmeric and chilli flakes. 

Cook until fragrant then add the sea salt, tomatoes, honey and chicken stock or water. Lightly break up the tomatoes, bring to the boil and simmer gently for 20 minutes. Add the chicken, cover and cook for 30 minutes or until tender. 

Stir the coriander through just before serving with rice and the cumin yoghurt.

Cumin yoghurt
2 teaspoons cumin seeds, toasted, ground
2 teaspoons honey
1 cup thick Greek-style yoghurt

Stir together until well combined and serve with the chicken.

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 - Cuisine

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