Yoghurt-Braised Chicken Legs with Garlic and Ginger

Ingredients for Yoghurt-Braised Chicken Legs with Garlic and Ginger

• 4 whole chicken legs (thigh and drumstick), patted dry with paper towels

• Sel kasher, poivre fraîchement moulu

• 2 cuillères à soupe d'huile d'olive extra-vierge

• 1 head of garlic, halved crosswise, plus 1 clove

• 1 (3") piece ginger, peeled, scrubbed, thinly sliced

• 1 cuillère à soupe de graines de coriandre

• 1 cuillère à soupe de graines de cumin

• 1/2 cuillère à café de flocons de piment rouge écrasés

• 1 cuillère à café de curcuma moulu

• 725ml plain whole-milk yoghurt (not Greek), divided

• 1 (425g) can chickpeas, rinsed

• Thinly sliced spring onions, mint leaves, and lime wedges (for serving)

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.

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 300g yoghurt and mix until smooth; season with salt.

Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75–90 minutes (the yoghurt will separate and look curdled, which is fine). Let cool 10 minutes.

Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 150g yoghurt and stir to combine; season with salt and pepper.

Smear yoghurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it’s okay if some rogue spices make it onto platter). Top with spring onions and mint, then squeeze lime wedges over.

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