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Arabian Chicken |
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Serves: 6
Print this Recipe
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 ground cumin
1/2 cup chicken broth
3 tablespoons fresh lemon juice
1 cup plain yogurt
1 teaspoon salt
1/2 teaspoon white pepper
2 eggs yolk, beaten
1 tablespoon flour
Steamed rice
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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.
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