Mahdzoon chicken

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Mahdzoon chicken, marinading

Yoghurt covered chicken from Armenia.

I have amended the ingredients from the original recipe. This can still be viewed on the comments page.

Ingredients

• 450 g boneless, skinless chicken breasts
• 100 ml olive oil, plus 3 tablespoons extra
• Garlic, to taste, crushed
• 120 ml dry white wine
• 1 teaspoon fresh basil, finely chopped
• 2 medium onions, sliced
• Salt and pepper to taste
• 480 ml plain yoghurt
• Flat leaved parsley and a little fresh basil, finely chopped

Mise en place

• Marinade the chicken overnight in the olive oil, garlic, wine, and basil and ground black pepper.

Method

1. Discard the marinade and pat the chicken dry.
2. Heat a tablespoon of olive oil in a frying pan and brown the chicken on both sides.
3. In another pan, add 2 tablespoons of olive oil and sauté the onions until they are golden.
4. Place the chicken in the pan with the onions.
5. Season the chicken with salt.
6. Spread the yoghurt over the chicken and onions, cover and allow to cook over a medium heat for 30 minutes.
7. Sprinkle with the parsley and basiland serve.

Chef's notes

Having no white wine around I used 100 ml of good sherry with 25 ml of water.

I also cut the chicken into large bite-sized pieces rather than use whole chicken breasts.

Variations

When I made this, the yogurt split badly, and no, I didn't boil it. I rescued this by thickening with a little cornflour. Using crème fraiche instead of yoghurt would prevent this problem and produce an equally good dish.

Serving suggestions

Probably not very authentic, but this dish went really well with spaghetti!.

See also

• Get chicken pieces the economical way, joint the chicken yourself