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Middle eastern chicken with yogurt
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| Artist: |
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| Categories: |
Cheese & Eggs, Chicken, Dairy, Easter, Poultry, Pressure, Yogurt |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | | PRESSURE COOKER COOKBOOK | | 6
| | Chicken breast halves | | 1/3
| cup | Flour | | 1/4
| cup | Olive oil | | 6
| | Green onions, minced | | 3
| cl | Garlic, crushed | | 1/3
| cup | Parsley, minced | | 1
| tbsp | Dried spearmint | | 1
| tsp | Ground cumin | | 1/2
| cup | Chicken broth | | 3
| tbsp | Fresh lemon juice | | 8
| oz | Yogurt | | 1
| tsp | Salt | | 1/2
| tsp | White pepper | | 2
| | Egg yolks | | 1
| tbsp | Potato starch or flour | | | Steamed rice and vegetables | | | -to serve |
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Procedures:
| 1 | Dust chicken pieces wiht flour, shaking to remove excess flour. | | 2 | In pressure cooker, heat oil. | | 3 | Add chicken and saute in hot oil until browned, turning. | | 4 | Transfer chicken to a platter and reserve. | | 5 | Add green onions, garlic, and parsley and saute in hot oil 2 mins. | | 6 | Add chicken and stir. | | 7 | Sprinkle with spearmint and cumin. | | 8 | Add broth, lemon juice, yogurt, salt, and pepper. | | 9 | Stir well. | | 10 | Secure lid. | | 11 | Over high heat, develop steam to high pressure. | | 12 | Reduce heat to maintain pressure and cook 10 mins. | | 13 | Release pressure accdg. | | 14 | To manufacturer"s directions. | | 15 | Remove lid. | | 16 | Place chicken in serving dish. | | 17 | Ladle out ?cup of hot broth and whisk into egg yolks. | | 18 | Add potato starch to yolk mixture. | | 19 | Stir into cooking liquid. | | 20 | Cook, stirring, until thickened. | | 21 | Serve with steamed rice and vegetables |
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