Mexican Chicken with Yogurt and Almonds

Name: Mexican Chicken with Yogurt and Almonds
Yield: Serves 4
Cuisine: Mexican
Ingredients: sea salt and freshly ground black pepper; 2 garlic cloves, finely chopped; 4 chicken thighs on the bone, about 150–200 g/5½–7 oz each; 2 tbsp olive oil; tortilla chips, to serve; 300 ml/10½ fl oz/scant 1¼ cups chicken stock; 2 red jalapeño chillies; juice of 1 orange; 270 ml/9½ fl oz/1 cup thick Greek-style yogurt; 2 red peppers, deseeded and cut into 8 pieces each; 50 g/1¾ oz/⅓ cup blanched almonds; 4 spring onions, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

2 tbsp olive oil
4 chicken thighs on the bone, about 150–200 g/

Americas
Mexico
Main course
Spicy
Gluten-free
Central America

Method

Heat the oil in a flameproof casserole dish over a high heat. Add the chicken thighs and cook, skin-side down, for 3–4 minutes, or until the skin has turned a lovely golden colour. Turn the chicken thighs over, chuck in the garlic and cook for a further 30 seconds until fragrant. Pour in the stock and bring to the boil. Cover, reduce the heat to low and simmer gently for