Autumn Gluten Free Main Dishes Meals Recipes Seasons Spring Winter

Chicken Baked in Yoghurt with Orange, Mustard and Juniper

November 22, 2018

This is an unusual combination of ingredients, but their flavours really connect. Juniper berries are a dried ingredient found in the spice section of the supermarket and are best crushed in a mortar pestle. If you can’t find them, use whole allspice also called pimento or star anise instead. The yoghurt will split while baking, but a gentle stir with the finishing fresh orange will help re-amalgamate.


(Serves 4)

2 oranges

½ cup Greek yoghurt

1 tbsp Dijon mustard

1 tsp juniper berries, crushed

4 x Free range skinless chicken thighs

1 tsp salt

1 red onion, peeled

2 fresh bay leaves

2 tbsp olive oil


  1. Zest and juice one orange and combine with the yoghurt, mustard, juniper and salt in a medium sized bowl.
  2. Place the chicken pieces in this marinade, moving them around to completely cover them.
  3. Preheat oven to 180ºC.
  4. Cut the red onion in halves lengthwise and then slice thickly with the grain to make long crescent-shaped pieces.
  5. Heat the olive oil in a heavy-based oven-proof frying pan and fry the red onion until brown. Remove from the pan into a bowl and keep to the side.
  6. Place the marinade covered chicken thigh pieces into the hot pan and allow to brown a little on high heat. The yoghurt will brown around the edges too.
  7. Pour over the remaining yoghurt marinade, add the bay leaves and spoon over the reserved cooked red onions.
  8. Bake for 30 minutes.
  9. Serve with the fresh orange segments or slices.

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