Mexican Chicken with Yogurt and Almonds from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• tortilla chips, to serve
• juice of 1 orange
• 270 ml/9½ fl oz/1 cup thick Greek-style yogurt
• sea salt
• freshly ground black pepper
• 2 red peppers, deseeded and cut into 8 pieces each
• 2 red jalapeño chillies
• 4 spring onions, finely chopped
• 50 g/1¾ oz/⅓ cup blanched almonds
• 4 chicken thighs on the bone, about 150–200 g/5½–7 oz each
• 2 tbsp olive oil
• 300 ml/10½ fl oz/scant 1¼ cups chicken stock
• 2 garlic cloves, finely chopped