Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is one of my all time favorites. Your house will smell SO good while you are making this. I got this recipe from a Arab friend of mine several years ago. If you are not a yogurt fan, don't let the yogurt scare you off. This is a delicious dish and very aromatic when cooking.

Ingredients Nutrition


  1. Melt butter in a large deep skillet.
  2. Add chicken and cook, turning frequently, until golden brown on all sides, about 10-15 minutes.
  3. Add shallots, parsley and thyme and cook until the shallots are trasparent.
  4. Add chicken broth, salt and lots of pepper, and simmer on a low heat for 30 minutes.
  5. turning the chicken at intervals.
  6. If the sauce evaporates too fast, just add a little more chicken broth.
  7. Preheat oven to 450 degrees.
  8. Mix the flour with the cream, blend in the yogurt and add the lemon juice.
  9. Place chicken in a shallow backing dish and pour the sauce from the skillet into the cream mixture and blend slowly.
  10. Pour this mixture over the chicken and cook for 15 minutes.
  11. Reduce the heat to moderate, 350-375, and cook a further 15 minutes.
  12. Serve with jasmine rice and a salad.


Most Helpful

This was a very tasty dish! Nothing too difficult and no obscure ingredients or equipment. A very good ratio of effort to taste. I will say that I made two modifications. I used just a bit of olive oil instead of 1/2 C of butter. I also don't like parsley, so I used cilantro instead. Oh, and as Lori did, I also used boneless chicken breasts, and that worked very well.

Tomorrow Never Knows September 26, 2003

I was kind of wary about this dish at first, cause I'm not a big yogurt fan, but I was very pleasantly suprised. It was pretty easy to do, and had a good flavor. I did use boneless chicken breasts (that's just what I like), and served with white rice. Yum!

loriyeargan June 25, 2003

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