{"id":2522,"date":"2023-10-18T12:15:16","date_gmt":"2023-10-18T12:15:16","guid":{"rendered":"https:\/\/themalagafoodguide.com\/?p=2522"},"modified":"2024-01-25T11:59:32","modified_gmt":"2024-01-25T11:59:32","slug":"chorizo-chicken-with-preserved-lemon-yoghurt","status":"publish","type":"post","link":"https:\/\/themalagafoodguide.com\/index.php\/2023\/10\/18\/chorizo-chicken-with-preserved-lemon-yoghurt\/","title":{"rendered":"SEASONAL RECIPE: Chorizo chicken with preserved lemon yoghurt"},"content":{"rendered":"\t\t
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SEASONAL RECIPE: Poached Chorizo chicken with preserved lemon yoghurt\u00a0<\/strong>
\nPosted By: M\u00e1laga Food Guide Team<\/a> \u2013 M\u00e1laga Province
\nTheM\u00e1lagaFoodGuide.com<\/a>
\nFirst for M\u00e1laga Food News<\/a><\/p>\n

 <\/p>\n

This is a chicken recipe with a difference with a hint of amchur and garam masala it lends adventure to this pot of poached chicken and chorizo with preserved lemon yoghurt and served with cavolo nero.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prep: 30 mins | Cooking: 1 hour | Serves 4-6<\/strong><\/p>\n

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Ingredients<\/strong><\/p>\n

100g butter, softened
\n1\u00bd tbsp garam masala
\n2 tsp amchur
\nZest and juice of \u00bd lemon
\nJuice \u00bd lemon
\nSalt and black pepper
\n1 whole chicken
\n100ml water
\nA pinch of saffron
\n150ml white wine
\n150g cooked chickpeas
\n5 tomatoes, chopped
\n4 chorizo, chopped<\/p>\n

For the yoghurt
\n1 tbsp finely sliced preserved lemon
\n250g Greek yoghurt<\/p>\n

To serve
\n400g cavolo nero, stalks removed
\n2 tbsp coconut oil
\n1 small knob ginger, minced
\n3 cloves garlic, finely chopped
\n\u00bd red chilli finely chopped<\/p>\n

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Method<\/strong><\/p>\n

1. Combine the butter, garam masala, amchur, lemon zest and juice and \u00bd tsp salt. Rub the mixture over the chicken. Put in a roasting tin, pour in the water and cook at 180C\/350F\/gas mark 4 for 30 minutes.<\/p>\n

2. Mix the saffron and wine together. Rinse the chickpeas, drain, then add to the chicken along with the tomatoes, chorizo and saffron wine. Return to the oven for 20 minutes per 450g of chicken, plus an extra 15 minutes or so.<\/p>\n

3. Meanwhile, mix the preserved lemon into the Greek yoghurt, season to taste and set aside.<\/p>\n

4. Melt the coconut oil in a heavy pan large enough to hold the cavolo nero. Add the ginger, garlic and chilli and gently fry for a minute, then add the cavolo nero. Stir well, reduce the heat to low and cover. Cook for around 5 minutes, stirring occasionally, or until tender. Season to taste.<\/p>\n

5. Once cooked, let the chicken rest for 5 minutes. Serve with the cavolo nero.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Scan For Recipe<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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