Ingredients Jump to Instructions ↓

  1. 6 Chicken breast halves

  2. 1/3 cup 20g / 0.7oz Flour

  3. 1/4 cup 59ml Olive oil

  4. 6 Green onions - minced

  5. 3 Garlic cloves - crushed

  6. 1/3 cup 30g / 1.1oz Parsley - minced

  7. 1 tablespoon 15ml Dried spearmint

  8. 1 teaspoon 5ml Ground cumin

  9. 1/2 cup 118ml Chicken broth

  10. 3 tablespoons 45ml Fresh lemon juice

  11. 8 oz 227g Yogurt

  12. 1 teaspoon 5ml Salt

  13. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  14. 2 Egg yolks

  15. 1 tablespoon 15ml Flour Steamed rice and vegetables - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Dust chicken pieces wiht flour, shaking to remove excess flour. In pressure cooker, heat oil. Add chicken and saute in hot oil until browned, turning. Transfer chicken to a platter and reserve. Add green onions, garlic, and parsley and saute in hot oil 2 minutes. Add chicken and stir. Sprinkle with spearmint and cumin. Add 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 minutes. Release pressure according to manufacturer's directions. Remove lid. Place chicken in serving dish. Ladle out 1/2 cup of hot broth and whisk into egg yolks. Add flour or potato starch to yolk mixture. Stir into cooking liquid. Cook, stirring, until thickened. Serve with steamed rice and vegetables. This recipe yields 6 servings.


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