Chicken in Yoghurt

"This is one of my all time favorites. Your house will smell SO good while you are making this. I got this recipe from a Arab friend of mine several years ago. If you are not a yogurt fan, don't let the yogurt scare you off. This is a delicious dish and very aromatic when cooking."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Melt butter in a large deep skillet.
  • Add chicken and cook, turning frequently, until golden brown on all sides, about 10-15 minutes.
  • Add shallots, parsley and thyme and cook until the shallots are trasparent.
  • Add chicken broth, salt and lots of pepper, and simmer on a low heat for 30 minutes.
  • turning the chicken at intervals.
  • If the sauce evaporates too fast, just add a little more chicken broth.
  • Preheat oven to 450 degrees.
  • Mix the flour with the cream, blend in the yogurt and add the lemon juice.
  • Place chicken in a shallow backing dish and pour the sauce from the skillet into the cream mixture and blend slowly.
  • Pour this mixture over the chicken and cook for 15 minutes.
  • Reduce the heat to moderate, 350-375, and cook a further 15 minutes.
  • Serve with jasmine rice and a salad.

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Reviews

  1. This was a very tasty dish! Nothing too difficult and no obscure ingredients or equipment. A very good ratio of effort to taste. I will say that I made two modifications. I used just a bit of olive oil instead of 1/2 C of butter. I also don't like parsley, so I used cilantro instead. Oh, and as Lori did, I also used boneless chicken breasts, and that worked very well.
     
  2. I was kind of wary about this dish at first, cause I'm not a big yogurt fan, but I was very pleasantly suprised. It was pretty easy to do, and had a good flavor. I did use boneless chicken breasts (that's just what I like), and served with white rice. Yum!
     
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Tweaks

  1. This was a very tasty dish! Nothing too difficult and no obscure ingredients or equipment. A very good ratio of effort to taste. I will say that I made two modifications. I used just a bit of olive oil instead of 1/2 C of butter. I also don't like parsley, so I used cilantro instead. Oh, and as Lori did, I also used boneless chicken breasts, and that worked very well.
     

RECIPE SUBMITTED BY

I'm 41y/o wife and mother of 2. I've been a nurse for 20 years. We live in a small town in Arkansas. My passion is cooking. I love to cook anything and everything. Luckily my family is adventerous in their eating habits, so I have lots of fun trying new things out on them. I also like camping, traveling, gardening,water sports and collecting recipes. I like getting to know other people from other parts of the world. We have 5 pets, 2 dogs and 3 ferrets. My worst pet peeve is when people stick their nose up at a dish before trying it, because they know a certain ingredient is in it. I know everyone has different tastes, but picky eaters just don't know what they are missing when they turn down a dish they havent even tried.
 
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