Spicy yoghurt baked chicken

1. Preheat oven to moderately slow, 160°C.
   
   
2. Heat oil in a large flameproof casserole dish on high. Fry chicken 4-5 minutes, turning, until crisp and golden all over. Transfer to a plate and set aside.
   
   
3. Fry onion in same dish 4-5 minutes, until golden brown. Stir in yoghurt, garlic and spices. Return chicken to pan. Bake, covered, 1½ hours.
   
   
4. Remove from oven. Stir spinach through to wilt. Serve with steamed carrots and rice.

• If preferred, use your favourite chicken pieces. If you segment the chicken yourself, use a sharp knife to cut off legs with thighs through the joint, the wings with some of the breast, then cut the rest of the breast into chunks.
  
• The yoghurt helps to tenderise the chicken. Don’t worry about it separating during cooking as this will not affect the flavours.