Dinner

Pressure Cooker Middle Eastern Chicken with Yogurt is for Dinner.

Pressure Cooker Middle Eastern Chicken with Yogurt takes 15 minutes to prepare.

Pressure Cooker Middle Eastern Chicken with Yogurt takes 30 minutes to cook.

Pressure Cooker Middle Eastern Chicken with Yogurt makes 6 servings.

The ingredients for Pressure Cooker Middle Eastern Chicken with Yogurt are:

• 6 Chicken breast halves
• 1/3 cup Flour
• 1/4 cup Olive oil
• 6 Green onions, minced
• 30 milliliters Garlic, crushed
• 1/3 cup Parsley, minced
• 1 tablespoon Dried spearmint
• 1 teaspoon Ground cumin
• 1/2 cup Chicken broth
• 3 tablespoons Fresh lemon juice
• 8 ounces Yogurt
• 1 teaspoon Salt
• 1/2 teaspoon White pepper
• 2 Egg yolks
• 1 tablespoon flour
• Steamed rice and vegetables, to serve

Here is how you make Pressure Cooker Middle Eastern Chicken with Yogurt:

Dust chicken pieces with flour, shaking to remove excess flour. In pressure cooker, heat oil. Add chicken and saute in hot oil until browned, turning.Transfer chicken to a platter and reserve. Add green onions, garlic, and parsley and saute in hot oil 2 minutes. Add chicken and stir. Sprinkle with spearmint and cumin. Add broth, lemon juice, yogurt, salt, and pepper. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 mins. Release pressure according to manufacturer's directions. Remove lid.Place chicken in serving dish. Ladle out 1/2 cup of hot broth and whisk into egg yolks. Add flour or potato starch to yolk mixture. Stir into cooking liquid. Cook, stirring, until thickened. Serve with steamed rice and vegetables.Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user BEINTHEMOMENT.

The nutritional information for Pressure Cooker Middle Eastern Chicken with Yogurt is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 316.6

• Total Fat: 15.9 g
• Cholesterol: 183.4 mg
• Sodium: 153.7 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 0.7 g
• Protein: 31.1 g