Saturday,23 February, 2019
Current issue | Issue 1122, 15 - 21 November 2012
Saturday,23 February, 2019
Issue 1122, 15 - 21 November 2012

Ahram Weekly

Zesty Chicken in Creamy Dill Sauce

Serves 4 – 6
750 gms chicken breasts (boneless, skinless, cubed)
1 onion (finely chopped)
Juice of 2 lemons
Rind of 1 lemon (grated)
250 gms button mushrooms (fresh, sliced)
2 tbsp heaped sour cream
1 cup pouring cream
2 tbsp dill leaves (chopped)
2 tbsp olive oil
Salt + pepper + grated nutmeg + 2 bay leaves + 2 cardamom pods

Slightly heat oil in a non- stick cooking pan.  Add onion.  Stir until just translucent.  Add seasoning and stir.  Add chicken cubes, in batches, and stir to sear.   Add mushrooms.  Stir for a moment. Add boiling water or stock, only to cover mixture.  Bring to a boil, then lower heat to low.  Allow to cook, covered, until chicken is done.  Stir in sour cream, stirring to melt and mix well.  Stir in lemon juice and rind.  Add cream, stirring it in only until about to come to a boil.  Remove away from heat and add dill.  Serve with rice or pasta and grilled vegetables with roasted garlic.

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