|
|
|
Source: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Spring 1997
1 chicken, cut at joints into pieces
1/4 cup water
1/2 tablespoon ground coriander
2 onions, finely chopped
1/2 tablespoon ground black pepper
2 chile peppers, split
1/2 tablespoon salt
12 tablespoons corn oil
1 cup yogurt
Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required.
In a separate pan, beat the yogurt and a little water with a whisk. Bring to a boil, stirring constantly. Remove the yogurt from the heat and set aside.
When the chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a deep dish along with white rice.
Serves 4 to 6.
More Middle Eastern recipes...
Quick Links
American Regional Recipes ~
Appetizer Recipes ~
Baby Food Recipes ~
Barbecue Recipes ~
BBQ Guru Recipes ~
Beverage Recipes
Bread Recipes ~
Breakfast Recipes ~
Cake Mix Recipes ~
Cake Recipes ~
Camping Recipes ~
Candy Bar Recipes ~
Candy Recipes
Canning Recipes ~
Casserole Recipes ~
Celebrity Recipes ~
Children's Recipes ~
Condiment Recipes ~
Cookie Recipes ~
Cowboy & Ranch Recipes
Crock Pot Recipes ~
Dessert Recipes ~
Dressing Recipes ~
Egg & Cheese Recipes ~
Fish & Seafood Recipes ~
Fruit Recipes ~
Gifts in a Jar Recipes
Gravy Recipes ~
Grilling Recipes ~
Holiday Recipes ~
International Recipes ~
Meat Recipes ~
Meatless Recipes ~
Nutella Recipes
Packet Recipes ~
Pampered Chef Recipes ~
Pasta, Rice & Bean Recipes ~
Pet Recipes ~
Pie, Quiche & Tart Recipes~
Pizza Recipes
Pressure Cooker Recipes ~
Restaurant Recipes ~
Salad Recipes ~
Sandwich Recipes ~
Sauce Recipes ~
School Cafeteria Recipes ~
Scratch Recipes
Seasoning Recipes ~
Side Dish Recipes ~
Smoked Recipes ~
Snack Recipes ~
Soup Recipes ~
Special Diet Recipes ~
Syrup Recipes
Tofu Recipes ~
Turkey Leftovers Recipes ~
Vegetable Recipes
|
Media Center |
Privacy Policy |
Terms & Conditions of Use |
Trademark |
Link To Us |