Best Yogurt Braised Chicken Legs With Garlic And Ginger Recipes

Yogurt Braised Leg of Lamb image

Provided by Food Network

Number Of Ingredients 15

3 1/2 pounds of lamb (deboned and cut in 1-inch pieces)
4 tablespoons olive oil
2 large onions, peeled and cut into medium dice
2 large garlic cloves, peeled and sliced
4 medium carrots, peeled and sliced on the bias
3 bay leaves
1/4 cup dried oregano, crushed
2 tablespoons black pepper freshly ground
4 large potatoes peeled, cut into medium dice
2 tablespoons red wine vinegar
1/2 cup lemon juice
1 quart yogurt, strained*, reserve 4-ounces for garnish
3 quarts water
Salt and pepper, to taste
Pita bread, optional

Steps:

Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread.
*To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth.

Curry-And-Yogurt Braised Chicken Thighs image

Provided by crrllssn

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup canola oil
1 1/2 lbs boneless chicken thighs
salt and pepper, for seasoning
all-purpose flour, for dusting
1 tablespoon gingerroot, minced
1 garlic clove, minced
1 serrano chili, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 tablespoon Madras curry powder
1 lb tomatoes, cored and coarsely chopped
1 ear of corn, kernels cut off
1/4 cup plain yogurt
1/2 cup water
cilantro leaf, for garnish

Steps:

In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.

Nutrition Facts : Calories 544.5, Fat 40.9, SaturatedFat 8.9, Cholesterol 145, Sodium 148, Carbohydrate 12.8, Fiber 3.2, Sugar 5.8, Protein 32.2