CHICKEN WITH YOGURT & POMEGRANATE SAUCE

CHICKEN WITH YOGURT & POMEGRANATE SAUCE image

Yield 2 servings

Number Of Ingredients 10

extra light margerine
2 pieces of chicken (thigh or breast)
1/2 onion (finely sliced)
1/2 tsp ground cumin
1/2 small green chilli (halved, seeded and finely chopped)
50mlchicken stock
125g Greek yogurt
1/2 tbsp plain flour
1/4 pomegranate (seeds removed and separated)
small handful of coriander (freshly chopped)

Steps:

1. Heat the margarine in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good golden colour remove them. Add the onions and cook until golden. Stir in the cumin and the chillies and cook for a minute. 2. Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it). 3. Mix the yogurt with the flour (this stabilises it and stops it from splitting). Add a small ladleful of the cooking liquid to the yogurt and mix well. Now add the yogurt to the chicken and mix carefully. Gently heat through then scatter with the pomegranate seeds and coriander and serve.