Chicken in Yoghurt Sauce
By poisoneyes | August 15, 2008
1 chicken (about 3 lb), cut into 8 pieces
1 tbl sea salt
16 baby onions. peeled
1/2 bunch coriander or parsley, chopped
6 garlic cloves, smashed
for yogurt sauce:
4 cups (1 quart) plain yogurt*
1 fresh egg white
1 tbl cornstarch (or flour)
1. Put the chicken in a large pot and add water to cover. Bring to a boil, skim the surface, then add the salt and lower the heat. Simmer 45 minutes, skimming the surface occasionally. Add the onions and simmer another 15-20 minutes. Remove the chicken and onions, separate the meat, dice it and set aside with the onions. At this point, I like to to return the bones to the pot, toss in a bay leaf, and let the stock continue to simmer while I prepare the rest of the dish, though you don’t have to do this.
2. Saute the garlic cloves in a bit of olive oil until just softened, add the coriander and saute until soft and vibrant green (do not let it brown). Set garlic and coriander aside.
3. Combine the yogurt, egg white, and cornstarch in a pan off the heat and beat with a wooden spoon until very smooth and creamy, it should look glossy, almost like whipped cream. Have all your ingredients nearby (i.e. the chicken and onions, warm broth, and garlic/coriander) because once you put the pan on the heat you can’t stop stirring.
4. Place the pan over medium heat and stir the yogurt mixture constantly in the same direction so it does not curdle. Let the yogurt mixture come to a boil (stirring), reduce the heat and simmer (still stirring!), about 3 minutes. Add the coriander, garlic, the chicken meat and the onions to the thickened yogurt sauce. Stir in about 2 cups of the warm stock and simmer the mixture, stirring occasionally, another three minutes. The sauce should be thick and combined. Serve immediately, with rice.
Shortcut version: Use leftover chicken meat (or meatballs, kibbe, or lamb) and canned low-sodium stock. Prepare the yogurt sauce and the coriander, then stir in the meat and stock.
*A note on the yogurt: This calls for plain yogurt, not the thickened strained yogurt known as labneh or Greek yogurt. Low-fat yogurt is fine, but whole-milk yogurt will be richer. I do recommend using the freshest yogurt you can find, you want one with lots of flavor.
Spicy Arabian Chicken with Couscous
By poisoneyes | August 15, 2008
Ingredients:
300g Couscous
600g Chicken breasts - cut into stripes
3-4 garlic cloves - 1 chopped finely rest left whole
1 red chili - finely chopped
1 lemon - zested and juice reserved
1 teaspoon cumin powder
1/2 teaspoon saffron powder
1 teaspoon coriander powder
small bunch of parsley - finely chopped
small bunch of basil - finely chopped
6 tablespoons olive oil
Salt and pepper
2 red bell peppers - cut in thicker slices
150 g cherry tomatoes - halved
Method:
Put the chicken slices into a large bowl and add 3/4 of the lemon zest, lemon juice, 1/4 of the chili, the chopped garlic, cumin, saffron, coriander powder and 2 tablespoons of olive oil. Salt and pepper. Mix well and allow to marinate for 30 minutes.
Preheat oven at 250 degrees Celsius. Place the bell pepper slices and whole garlic cloves on a baking tray lined with baking paper. In the oven roast the peppers and garlic until the skins of the peppers are slightly charred and bubbles build up under the skin. Take out and place a kitchen towel on the peppers to allow them to sweat. Now peel the skin off the peppers. Set both garlic and peppers aside.
In a large pan or wok, heat 2 tablespoons of olive oil and add the chicken with the marinade . Allow to cook for 7 to 8 minutes until the chicken is golden brown. Add the tomatoes, peppers, garlic cloves, parsley and basil and cook for a further 1 to 2 minutes.
In the meantime place the couscous in a small saucepan and cover with approx. 350 ml of boiling water. Cover the saucepan and allow to steam for 5 minutes (please read the packet instructions). Mix 2 tablespoons of olive oil into the couscous and loosen any big lumps with a fork. Generously salt and pepper.
Sprinkle the chicken with the remaining lemon zest and chili. Serve with the couscous.
Vegetarian Tip:
Use aubergines instead of the chicken. Simply place sliced aubergine into the oven with the bell peppers and allow to roast.
Moroccan Spicy Chicken Couscous
By poisoneyes | July 25, 2008
Ingredients
250g couscous
3 tbsp olive oil
1 chopped onion
2 large sliced skinless boneless chicken breast fillets
85g blanched almonds
1 tbsp hot curry paste
100g halved ready-to-eat apricots
20g pack fresh coriander
Method:
Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.
Recipe from Good Food magazine, August 2004 .
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