A delicious recipe featuring Yeo Valley Organic Lemon Curd

Ingredients

Serves 4 

8 chicken pieces (thighs and drumsticks)
450ml Yeo Valley Organic Special Edition Lemon Curd yogurt
2 cloves garlic, crushed
1 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground chilli
½ tsp salt
3 preserved lemons, quartered and pips removed
100g pitted olives
100ml chicken stock
Handful coriander leaves

The lemon yogurt and Moroccan spice mixture produces a delicious combination of flavours in this fantastic chicken dish. Serve with couscous and roasted vegetables for a perfect meal.

Instructions

1. Make a few slits in the chicken pieces and place into a large dish/tin.

2. Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour over the chicken, coating well. Leave to marinade for 2-3 hours.

3. Preheat the oven to Gas 6/200C and place the chicken pieces into a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue cooking for a further 10-15 minutes (test the chicken with a sharp knife, if the juices run clear it is cooked)

4. Place the chicken, lemons and olives onto a serving plate, place the tin onto the hob with the chicken stock and let the juices bubble for 3-4 minutes, scraping the cooked juices from the pan for extra flavour. Pour over the chicken and scatter over the coriander.

Serve with couscous and roasted vegetables.

TIP: As an alternative, try using Yeo Valley Organic Natural yogurt and the rind of a lemon instead of the Lemon Curd yogurt