Middle Eastern Chicken With Yogurt

Recipe Ingredients

6		Chicken breast halves
1/3 cup	20g / 0.7oz	Flour
1/4 cup	59ml	Olive oil
6		Green onions - minced
3		Garlic cloves - crushed
1/3 cup	30g / 1.1oz	Parsley - minced
1 tablespoon	15ml	Dried spearmint
1 teaspoon	5ml	Ground cumin
1/2 cup	118ml	Chicken broth
3 tablespoons	45ml	Fresh lemon juice
8 oz	227g	Yogurt
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2		Egg yolks
1 tablespoon	15ml	Flour
		Steamed rice and vegetables - for serving

Recipe Instructions

Dust chicken pieces wiht flour, shaking to remove excess flour. In pressure cooker, heat oil. Add chicken and saute in hot oil until browned, turning. Transfer chicken to a platter and reserve.

Add green onions, garlic, and parsley and saute in hot oil 2 minutes. Add chicken and stir. Sprinkle with spearmint and cumin. Add broth, lemon juice, yogurt, salt, and pepper. Stir well.

Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.

Place chicken in serving dish. Ladle out 1/2 cup of hot broth and whisk into egg yolks. Add flour or potato starch to yolk mixture. Stir into cooking liquid. Cook, stirring, until thickened. Serve with steamed rice and vegetables.

This recipe yields 6 servings.

Source:
The Pressure Cooker Cookbook by Toula Pasoulis

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.