Chicken In Milk
Prep Time
10 Min
Cook Time
90 Min
Serves
4
Slow-cooked chicken gently simmered in milk with herbs and garlic, creating incredibly tender meat and a silky, flavourful sauce.
Ingredients:
- 1.5kg Supreme chicken thighs and/or legs (half of each)
- Salt to taste
- 1 tsp ground black pepper
- 2 tbsp olive oil
- ½ cinnamon stick or ¼ tsp ground cinnamon
- Sprigs fresh thyme or sage
- ½ cup lemon juice and the zest of one lemon
- 10 garlic cloves (or more to taste)
- ½ cup chopped fresh coriander
- 2 cups full cream milk (or coconut milk for a non-dairy option)
Cooking Instructions
• Preheat oven to 180°C and season chicken with salt and pepper.
• Heat olive oil in a cast iron pot or a casserole dish over medium heat. Brown chicken, skin-side down, for about 10 minutes until skin is crisp, then remove and set aside. Brown in batches, if needed.
• Discard excess oil, keeping crusty bits. Return chicken to pot with remaining ingredients and give it a stir.
• Cover and bake for 1 hour 30 minutes. The lemon juice will thickenthe sauce.
• Garnish with coriander.
Serve with bread, rice, noodles or potatoes and a side of peas or greens.