Yogurt chicken

Ingredients for 2 servings:

• 1 chicken
• 400 ml natural yogurt
• 1 tbsp clarified butter
• 1 tbsp olive oil
• 1 onion(s)
• 1 leek(s)
• 1 tsp curry powder
• 1 tsp paprika powder
• 3 tbsp cream
• salt and pepper
• 1 tsp chives, chopped
• 1 tsp parsley, chopped

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 15 minutes

must be inserted the day before.

Cut the chicken into pieces, wash, and pat dry. Place the pieces in a bowl and pour the yogurt over them. Cover and refrigerate for 24 hours. Preheat the oven to 220°C (top/bottom heat). Remove the chicken from the yogurt and briefly pat dry with a kitchen towel. Heat the clarified butter in an ovenproof pan and fry the chicken pieces until golden brown. Pour the yogurt over the chicken pieces and bake in the preheated oven at 220°C (top/bottom heat) for 35 minutes. Meanwhile, peel and finely dice the onion. Trim, wash, and thinly slice the leek. Sauté both in olive oil until translucent. Add the curry and paprika and stir well. Deglaze the vegetables with a little water or stock (4-5 tablespoons) and simmer for 3 minutes. Remove everything from the heat, add the cream, and season with salt and pepper. Pour everything over the chicken and return the dish to the oven for another 10 minutes. Serve sprinkled with parsley and chives. Serve with rice.