Loading ...Dajaj bil Laban-Chicken and Yogurt
By: Habeeb Salloum/Arab America Contributing Writer
In Arab cooking yogurt is mainly used with meats such as lamb or beef but also, at times with chicken. This Saudi Arabian dish proves that chicken and yogurt make an excellent combination.
Milk curdled by the actions of cultures with the consistency of custard y was discovered about 5,000 years ago on the Mesopotamian plains. Later, the Turks, who carried it into eastern and central Europe, gave it the name we still use – yogurt. From the early days of its introduction in that part of the world, especially in Bulgaria, it caught on like wildfire and became known as ‘a health food par excellence’.
Serves about 4
6 tablespoons olive oil
2 medium onions, finely chopped
4 cloves garlic crushed
2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
1 small hot pepper, seeded and finely chopped
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1 cup water
1 cup yogurt, mixed with 1/4 cup water, 1 teaspoon dried mint and 1/4 teaspoon salt
Heat oil in a saucepan then fry onions over medium/low heat for 10 minutes. Add garlic, chicken and hot pepper and stir-fry for 5 minutes. Stir in the 1 teaspoon salt, coriander, pepper and water. Cover and cook over low heat for 50 minutes or until chicken is done, stirring occasionally and adding more water if necessary.
Place yogurt in another saucepan and bring to a boil, stirring constantly in one direction then remove from heat and add to the chicken. Cover and continue to simmer over low heat for 10 minutes, stirring often. Serve with rice.
Visit Arab America’s blog here!
