Chicken in lime yoghurt sauce

Name: Chicken in lime yoghurt sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 4 medium-sized onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1.4 kg) ready-to-cook chicken; 7-10 Tbsp Sweet peppers; 500 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp Cayenne pepper; 1 collar Coriander; 12 (approx. 360 g) cherry tomatoes; 7-10 Tbsp Parsley and lime slices; 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
4 medium-sized onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1.4 kg) ready-to-cook chicken
7-10 Tbsp Sweet peppers
500 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lime
7-10 Tbsp Cayenne pepper
1 collar Coriander
12 (approx. 360 g) cherry tomatoes
7-10 Tbsp Parsley and lime slices
7-10 Tbsp Oil

Directions

1
Peel, wash and halve the potatoes. Onions peel and quarter. Season with salt and pepper. Wash the chicken, dab dry and cut into 8 pieces with a pair of poultry shears. Season with salt, pepper and paprika.
2
Coat the fat pan of the oven with oil. Put chicken pieces, potatoes and onions on the fat pan and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. In the meantime stir yoghurt with lime juice until smooth. Season to taste with salt and cayenne pepper. Wash the coriander, dab dry and chop finely, except for a little to garnish. Stir the coriander into the yoghurt. Wash and clean the cherry tomatoes and braise the last 10-12 minutes with the chicken pieces. Season with salt and pepper. Arrange chicken with potatoes, onions and tomatoes on a plate.
3
Stir the coriander into the yoghurt. Wash and clean the cherry tomatoes and braise the last 10-12 minutes with the chicken pieces. Season with salt and pepper. Arrange chicken with potatoes, onions and tomatoes on a plate. Garnish with parsley. Serve yoghurt-lime sauce garnished with lime slices and remaining coriander separately