Yogurt Chicken

I found this recipe many years ago in an online Greek radio station. Back then, I was really intrigued by the usage of yogurt in the end of the cooking procedure and I decided to give this a try. The recipe came from a person called Themis Liveriades. I had no idea who he was and still, to be honest, I don’t know the guy. What I do know is that this is one of the most delicate and flavorful chickens I have ever made.

Another one of its qualities is that, it can be made in no time and it is appropriate even for weeknights. I just wanted something without creams or cream cheese or cheese or anything that goes to this direction. I wanted a completely fresh flavor and as I was browsing my filed recipes, for which by the way I feel very proud because I have filed them and organized them, I came across this one, forgotten for a long time.

I went ahead and made it and it was beautiful just like I remembered it!

Place the yogurt in one of the filters we use to make coffee and let it strain.

In the meantime we prepare the chicken.

We cut chicken in julienne pieces.

In a skillet we put the 2 tbsp of margarine and in medium heat we sauté the onion.

We don’t want it to become brown just to turn to yellow and soften a little bit.

We throw the chicken pieces and sauté for a little while.

We don’t want it to become brown just to take a nice yellow color.

Throw the wine, deglaze the skillet and let it cook in medium-low for half an hour.

After this half hour in a bowl throw the yogurt, the egg, one cup of the chicken sauce and all the spices and herbs except the paprika.

Whisk until everything is incorporated.

Take a Pyrex or any glass pan and arrange the chicken pieces so us to be the one next to the other. Pour the yogurt sauce and sprinkle the paprika.

Preheat broiler to 225° C and place it in the middle of your oven.

Please do me a favor, do not leave the oven unattended, just stay close because it gets burnt vary easily. Mine took ten minutes to take a beautiful golden color. You have to check regularly.

Take it out and serve over basmati rice.

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