Ingredients:
• 8-10 boned and skinned chicken thighs
• 1/2 cup chopped, dried apricots
• 1 small red capsicum, deseeded and sliced
• 2 spring onions, chopped
• 1 teaspoon tomato paste
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, peeled and crushed
• grated zest and juice of 1/2 lemon
• 1/2 teaspoon ground tumeric
• pinch of ground coriander
• 1/2 cup drained (4-5 hours) EASIYO Yogurt
• 1 tablespoon water 
• fresh basil leaves to garnish

Method:
Preheat the oven to 180C. Place the chicken thighs in a baking dish large enough to just contain the thighs in a single layer.
Sprinkle over the next nine ingredients. Pour over the stock. Cover the dish with tin foil and bake for 45 minutes or until chicken is cooked through and tender.

Remove from the oven and drain the stock. Reserve. Set the chicken aside and keep warm.

In a saucepan simmer the stock for 10 minutes over medium heat until slightly reduced. Blend the arrowroot and water together to make a smooth paste. Stir into the stock and cook, stirring, for 1 minute, then remove from the heat.

Place the yogurt in a bowl and slowly add the thickened stock, whisking to blend. Transfer back to the saucepan and gently reheat.

When ready to serve, pour the sauce over the warm chicken, garnish with fresh basil and serve immediately.


Variations/Comments:
Freeze fresh ginger in a brown paper bag.
When required, simply grate as needed.

SERVES 4-5