• The warmth of our continent is reflected in this delicious dish!

    North African yoghurt chicken

    Serves: 4
    Total Time: 30 mins


    • 125ml (½ cup) olive oil
    • 1 onion, finely sliced
    • 2 garlic cloves, finely chopped
    • 15ml (1 tbsp) ground coriander
    • 10ml (2 tsp) cumin seeds
    • 1kg chicken thighs
    • 300g spinach, sliced
    • 250ml (1 cup) thick yoghurt
    • salt and freshly ground black pepper, to taste
    • pomegranate rubies, to serve
    • rice or couscous, to serve



    Heat the oil in a deep frying pan over medium heat and sauté the onion for a few minutes. Stir in the garlic and spices, and cook until flavourful, about 3 minutes.


    Add the chicken and fry until the chicken is cooked and golden, about 15 minutes.


    Stir in the spinach and continue to cook for 5 minutes. Add the yoghurt and season. Cover and cook until the yoghurt is heated through, about 5 minutes. Sprinkle with pomegranate rubies and serve hot with rice or couscous.

    Also see: South African chicken, green bean and Russian cassoulet

    South African chicken, green bean and Russian cassoulet

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com