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Madzoonov Hav 
Chicken in Yoghurt Sauce

Contributed by Howard Landon 

Stovetop and 375°F Oven
Serves 3 - 4

Howard Landon's Chicken in Yoghurt Sauce
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.
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

  1. Melt the butter in a skillet and saute the onions until they are soft and translucent.
  2. Add the chicken and quickly brown on all sides, about 10 minutes over medium heat.
  3. Add the seasonings and stock and simmer uncovered for about 30 minutes, turning occasionally.
  4. Meanwhile, preheat the oven to 375° F.
  5. Mix together the cream, yoghurt and lemon juice to taste.
  6. Grease a casserole, transfer the chicken to it and pour the creamy sauce over.
  7. 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.
  8. 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.

Watch carefully while roasting and turn to prevent over browning