Chicken with Yogurt Sauce and Pomegranate
Chicken with Yogurt and Pomegranate
This easy Middle Eastern chicken dish is pretty and delicious. The chicken is slowly braised in stock till tender then thickened with a tart yogurt sauce. The sweet and sour pomegranate seed garnish is more than pretty, it’s delicious and full of anti-oxidants.
Serve with rice, a cucumber salad and warm pita bread.
2 tablespoons olive oil
1 chicken (approx 1 ½ lbs) , cut into 8 pieces
1 tsp ground cumin
1 small hot green chilli , halved, seeded and finely chopped
1 1/2 cups chicken stock or broth
salt & pepper to taste
2 cups plain Greek yogurt
1 tbsp cornstarch
1 pomegranate , seeds removed
1 tbsp Italian parsley, finely chopped for garnish
Heat 2 tbsp olive oil in a heavy bottomed saucepan or sauté pan. Season the chicken pieces with salt & pepper and brown them on both sides till browned for about 5 minutes on each side. Once they are a golden color remove them. Add the onions and cook until golden. Stir in the cumin and the chilies and cook for a minute.
Put the chicken pieces back in the pan, together with any juices, and add the stock and taste for salt. Bring to the boil then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it).
Mix the yogurt with the cornstarch (this stabilizes it and stops it from breaking). Add a small ladleful of the cooking liquid to the yogurt and mix well. Add the yogurt to the chicken and mix carefully. Gently heat through. Serve garnished with the pomegranate seeds and parsley. Serves 4.