Serves: 6
Total Calories: 389
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.
This Arabian Chicken recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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