Middle eastern chicken with yogurt

Middle eastern chicken with yogurt
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Middle eastern chicken with yogurt ingredients

  • -Sue Woodward
  • 6 chicken breast halves
  • 1⁄3 c flour
  • 1⁄4 c olive oil
  • 6 Green onions, minced
  • 3 clv garlic, crushed
  • 1⁄3 c parsley, minced
  • 1 T Dried spearmint
  • 1 t Ground cumin
  • 1⁄2 c chicken broth
  • 3 T Fresh lemon juice
  • 8 oz yogurt
  • 1 t Salt
  • 1⁄2 t white pepper
  • 2 Egg yolks
  • 1 T Potato starch or flour
  • Steamed rice and vegetables to serve

Cooking Middle eastern chicken with yogurt

1. Dusti chicken pieces wiht flour, shaking to remove excess flour.
2. In pressure cooker, heat oil. Add chicken and saute in hot oil until browned, turning.
3. Transfer chicken to a platter and reserve.
4. Add green onions, garlic, and parsley and saute in hot oil 2 mins.
5. Add chicken and stir.
6. Sprinkle with spearmint and cumin.
7. Add broth, lemon juice, yogurt, salt, and pepper.
8. Stiri well.
9. Secure lid. Over high heat, develop steam to high pressure.
10. Reducei heat to maintain pressure and cook 10 mins.
11. Release pressure accdg.
12. To manufacturer"s directions.
13. Remove lid. Place chicken in serving dish.
14. Ladle out ½ cup of hot broth and whisk into egg yolks.
15. Add potato starch to yolk mixture.
16. Stir into cooking liquid.
17. Cook, stirring, until thickened.
18. Serve with steamed rice and vegetables.

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