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Madzoonov Hav
Chicken in Yoghurt Sauce Contributed by Howard Landon Stovetop and 375°F Oven
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| Yes, this dish is somewhat rich, but everything in moderation! Uncle Howard describes the sauce on this chicken as "unctuous" and the meat literally falls of the bone. The lemony yoghurt flavor is very Middle Eastern. | |
| Ingredients | |
| 6 Tablespoons | butter |
| 1 medium | onion, sliced |
| 2 1/2 to 3 pound | chicken, cut into 8 pieces |
| pinch | salt |
| freshly ground black pepper | |
| 1 1/2 cups | chicken stock |
| 6 Tablespoons | light cream |
| 5 Tablespoons | plain yoghurt |
| juice of 1 to 2 lemons | |
Preparation
- Melt the butter in a skillet and saute the onions until they are soft and translucent.
- Add the chicken and quickly brown on all sides, about 10 minutes over medium heat.
- Add the seasonings and stock and simmer uncovered for about 30 minutes, turning occasionally.
- Meanwhile, preheat the oven to 375° F.
- Mix together the cream, yoghurt and lemon juice to taste.
- Grease a casserole, transfer the chicken to it and pour the creamy sauce over.
- Roast about 1 1/2 hours, or until the chicken is tender and the juices run clear if the flesh is pierced with the tip of a knife.
- Turn occasionally and add more lemon juice mixed with water if too much sauce evaporates. Serve with mashed potatoes, salata and bread for mopping up the rich, unctuous sauce.
Notes
Watch carefully while roasting and turn to prevent over browning