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Yogurt-Braised Chicken Legs With Garlic and Ginger

Name: Yogurt-Braised Chicken Legs With Garlic and Ginger
Ingredients: 4 whole chicken legs (thigh and drumstick), patted dry with paper towels; Kosher salt, freshly ground pepper; 2 Tbsp. extra-virgin olive oil; 1 head of garlic, halved crosswise, plus 1 clove; 1 (3") piece ginger, peeled, scrubbed, thinly sliced; 1 Tbsp. coriander seeds; 1 Tbsp. cumin seeds; 1/2 tsp. crushed red pepper flakes; 1 tsp. ground turmeric; 3 cups plain whole-milk yogurt (not Greek), divided; 1 (15-oz.) can chickpeas, rinsed; Thinly sliced scallions, mint leaves, and lime wedges (for serving); 4 whole chicken legs (thigh and drumstick), patted dry with paper towelsKosher salt, freshly ground pepper2 Tbsp. extra-virgin olive oil1 head of garlic, halved crosswise, plus 1 clove1 (3") piece ginger, peeled, scrubbed, thinly sliced1 Tbsp. coriander seeds1 Tbsp. cumin seeds1/2 tsp. crushed red pepper flakes1 tsp. ground turmeric3 cups plain whole-milk yogurt (not Greek), divided1 (15-oz.) can chickpeas, rinsedThinly sliced scallions, mint leaves, and lime wedges (for serving)

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4 whole chicken legs (thigh and drumstick), patted dry with paper towels
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 head of garlic, halved crosswise, plus 1 clove
1 (3") piece ginger, peeled, scrubbed, thinly sliced
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1/2 tsp. crushed red pepper flakes
1 tsp. ground turmeric
3 cups plain whole-milk yogurt (not Greek), divided
1 (15-oz.) can chickpeas, rinsed
Thinly sliced scallions, mint leaves, and lime wedges (for serving)
4 whole chicken legs (thigh and drumstick), patted dry with paper towelsKosher salt, freshly ground pepper2 Tbsp. extra-virgin olive oil1 head of garlic, halved crosswise, plus 1 clove1 (3") piece ginger, peeled, scrubbed, thinly sliced1 Tbsp. coriander seeds1 Tbsp. cumin seeds1/2 tsp. crushed red pepper flakes1 tsp. ground turmeric3 cups plain whole-milk yogurt (not Greek), divided1 (15-oz.) can chickpeas, rinsedThinly sliced scallions, mint leaves, and lime wedges (for serving)