Name: Yogurt-Braised Chicken Legs With Garlic and Ginger
Cook time: 30 minutes
Total time: 2 hours
Yield: 4 servings
Ingredients: 4 whole chicken legs (thigh and drumstick), patted dry with paper towels; Kosher salt, freshly ground pepper; 2 Tbsp. extra-virgin olive oil; 1 head of garlic, halved crosswise, plus 1 clove; 1 (3") piece ginger, peeled, scrubbed, thinly sliced; 1 Tbsp. coriander seeds; 1 Tbsp. cumin seeds; 1/2 tsp. crushed red pepper flakes; 1 tsp. ground turmeric; 3 cups plain whole-milk yogurt (not Greek), divided; 1 (15-oz.) can chickpeas, rinsed; Thinly sliced scallions, mint leaves, and lime wedges (for serving)

A plate of braised chicken on top of yogurt topped with sliced scallions.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Claire Saffitz

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.

Recipe notes

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