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4 chicken portions
15 ml/1 tbsp oil
1 onion, sliced
1 sprig of thyme
1 bay leaf
300 ml/0.5 pt/1.25 cups plain yoghurt
A pinch of saffron powder
5 ml/1 tsp lemon juice
Freshly ground black pepper
Lemon wedges, to garnish
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Method :
Fry (saute) the chicken in the oil until just browned, then half-fill the
pan with water, add the onion, thyme and bay leaf and simmer for about 20
minutes until the chicken is cooked. Transfer the chicken to a serving
dish and keep warm. Mix the yoghurt, saffron and lemon juice with 250 ml/8
fl oz/1 cup of the strained cooking liquor and season to taste with
pepper. Heat the sauce gently but do not allow it to boil or the yoghurt
will separate. Pour the sauce over the chicken and garnish with lemon
wedges. |