Beer makes batters better, meat more tender, and sauces more flavorful.
Arabian Chicken
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- #55924
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 boneless skinless chicken breast halves
1/3 cup flour
1/4 cup olive oil
6 green onions, minced
2 cloves garlic, minced
1/3 cup parsley, minced
1 tablespoon dried spearmint
1 teaspoon cumin
1/2 cup chicken broth
3 tablespoons fresh lemon juice
1 cup plain yogurt
1 teaspoon salt
1/2 teaspoon white pepper
2 egg yolks, beaten
1 tablespoon flour
steamed rice
directions
Dredge chicken in flour, shaking to remove excess flour. Heat oil in cooker. Saute chicken in oil until evenly browned. Transfer to a platter.
Add green onions, garlic, and parsley to cooker. Saute 2 minutes. Add chicken and stir to mix. Sprinkle with spearmint and cumin. Add broth, lemon juice, yogurt, salt, and pepper. Stir well.
Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 10 minutes. Release pressure. Remove chicken to a serving dish.
Ladle out 1/2 cup of broth into beaten egg yolks. Whisk in flour until smooth. Stir into cooking liquid. Cook, stirring continually, until thickened. Serve chicken and sauce over steamed rice.
added by
janieskitchen
nutrition data
299 calories, 14 grams fat, 11 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.
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