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🍽️ Indian-style braised chicken with couscous and mint yogurt dip

695 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• 4 tbsp olive oil
• 1 tbsp garam masala
• salt
• 500 ml chicken broth
• 250 g couscous (instant)
• 250 g yogurt
• 1 pinch turmeric
• 2 tbsp fresh chopped mint
• lemon juice
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken thighs under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Remove the skin from the chicken thighs.
4. 4. Whisk the oil with the Garam Masala spice blend in a small bowl.
5. 5. Brush the chicken thighs evenly with the spice mixture.
6. 6. Let the meat marinate covered at room temperature for about 30 minutes.
7. 7. Preheat the oven to 180 degrees Celsius.
8. 8. Select the top and bottom heat setting.
9. 9. Season the marinated chicken thighs with salt.
10. 10. Place a baking tray with a fat-catching pan on the lowest rack.
11. 11. Place a wire rack on the baking tray above the fat-catching pan.
12. 12. Place the chicken thighs on the wire rack.
13. 13. Slide the tray into the preheated oven.
14. 14. Bake the chicken for approx. 25 minutes.
15. 15. Pour the broth into a pot.
16. 16. Bring the broth to a boil on the stove.
17. 17. Stir the couscous into the boiling broth.
18. 18. Remove the pot from the heat.
19. 19. Cover the pot with a lid.
20. 20. Let the couscous swell for 5 to 10 minutes.
21. 21. Put the yogurt into a bowl.
22. 22. Whisk the yogurt with turmeric and the mint.
23. 23. Add some lemon juice to the yogurt mixture.
24. 24. Season the sauce with salt and pepper to taste.
25. 25. Take the chicken out of the oven.
26. 26. Put the couscous on a serving plate.
27. 27. Place the chicken thighs on top of the couscous.
28. 28. Put the yogurt-mint sauce into a small bowl.
29. 29. Serve the chicken together with the sauce.

Nutrition per serving

• kcal: 695
• Protein: 44 g · Fett/Fat: 37 g · Carbs: 47 g