Middle Eastern Chicken With Yogurt Recipe
Servings: 6
Ingredients
- 6 x chicken breast halves
- 1/3 c. flour
- 1/4 c. extra virgin olive oil
- 6 x green onions chopped
- 3 x garlic cloves crushed
- 1/3 c. parsley chopped
- 1 Tbsp. dry spearmint
- 1 tsp grnd cumin
- 1/2 c. chicken broth
- 3 Tbsp. fresh lemon juice
- 8 ounce yogurt
- 1 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 2 x egg yolks
- 1 Tbsp. flour Steamed rice and vegetables for serving
Directions
- Dust chicken pcs wiht flour, shaking to remove excess flour. In pressure cooker, heat oil. Add in chicken and saute/fry in warm oil till browned, turning. Transfer chicken to a platter and reserve.
- Add in green onions, garlic, and parsley and saute/fry in warm oil 2 min. Add in chicken and stir. Sprinkle with spearmint and cumin. Add in 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 min. Release pressure according to manufacturer's directions. Remove lid.
- Place chicken in serving dish. Ladle out 1/2 c. of warm broth and whisk into egg yolks. Add in flour or possibly potato starch to yolk mix. Stir into cooking liquid. Cook, stirring, till thickened. Serve with steamed rice and vegetables.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 209 | 54% |
| Total Fat 23.34g | 29% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.17g | |
| Cholesterol 94mg | 31% |
| Sodium 529mg | 22% |
| Potassium 470mg | 13% |
| Total Carbs 10.67g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.35g | 2% |
| Protein 31.93g | 51% |
