Prep 10 hrs
Cook 1 hr
This dish is full of heady aromas and sweet spices. Serve chicken with rice, and toss yogurt mixture after cooking.
- 236.59 ml plain yogurt
- 59.14 ml lemon juice
- 29.58 ml garlic, minced
- 2.46 ml salt, divided
- 2.46 ml ground pepper, divided
- 1.23 ml ground cardamom
- 1.23 ml cumin
- 1.23 ml cinnamon
- 1.23 ml nutmeg
- 1020.58 g chicken breasts
- 236.59 ml chicken broth
- 22.18 ml olive oil
- 14.79 ml fresh parsley, chopped
- Combine yogurt, juice, garlic, 1/4 tsp salt, 1/4 tsp pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add Chicken and seal. marinate in fridge overnight, turning bag occasionally.
- Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and broth.
- Heat oil in a large nonstick skillet over medium high heat. Sprinkle chicken with remaining salt and pepper. Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining chicken.
- Return chicken to pan; pour broth mixture over chicken. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done.
- Place chicken on a serving platter and discard liquid in pan. Sprinkle chicken evenly with parsely.
I don't really understand Michbb's objection, or whether Michbb even tried this recipe. It's pretty clear by reading this recipe that it's some kind of Middle Eastern-style recipe. I just made it for dinner, and it's great! I would say the closest thing I'm familiar with is the "Farmer's Dish," served by Mediterranean Kitchen in Bellevue, WA. They say they've served a million wings prepared in their traditional Lebanese manner--that's about 250,000 customers, and they can't all be wrong. Just as a point of info, Med Kitchen is also renowned in the Seattle area for serving up one of the most garlicky menus in existence. If you want more garlic in this recipe, just add more... you're the chef. I can only disagree with one thing in this recipe, which is "Discard liquid in pan." No! Reduce it down to about half by boiling; it becomes a thick, rich gravy. Add 1 tsp of sugar to really make it pop, and serve it over your rice. Absolutely wonderful! Five stars, and thanks for posting this. I will be making it again.
I didn't understand why you call it Garlic Chicken Breasts. I would have to say it was more indian style rather than garlic.