Good for
3 serving
Chicken Breasts Lebanese Style
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Cooking Time
70 min
Ingredients:
- Qualiko chicken breasts - 900 g
- Crushed garlic cloves - 3 pc
- Dry bay leaves - 6 pc
- Cloves - 6 pc
- Cardamom seeds - 4 pc
- Cinnamon sticks - 4 pc
- Apple cider vinegar - 1 tbsp
- Water
- Onion - 1 pc
- Chopped garlic cloves - 3 pc
- Extra virgin olive oil - 3 tbsp
- Ground sumac - 1 tsp
- Sweet paprika - 1 tsp
- Sea salt - ½ tsp
- Toasted pine nuts - ½ glass
- Toasted sliced almonds - ½ glass
- Chopped parsley - 1 bunch
- Lebanese lavash - 2 pc
Mint yogurt sauce:
- Crushed garlic cloves - 2 pc
- Chopped fresh mint - 1 bunch (or dried mint – 2-4 tbsp)
- Plain fat-free yogurt - 1 cup
- Sea salt - ½ tsp
How to cook?
- For sauce: place yogurt, garlic, mint and salt in a small bowl; stir well, cover and refrigerate.
- Lay chicken breasts in one layer on the bottom of a cooking pot. Sprinkle with salt. Add apple cider vinegar, bay leaves, cinnamon sticks, cardamom, and cloves.
- Pour cold water to cover the breasts at least 2.5 cm, and put on the stove on medium-high heat, bring to boil. Reduce the heat to low, cover and cook for 15-20 min.
- Take the chicken breasts out of the cooked broth; place on a cutting board to cool; strain the broth and leave it.
- Heat olive oil in a frying pan. Add the onions and fry for 4 min., stir regularly. Add the garlic and fry for a minute. Add chicken, paprika, sumac, season with salt and pepper. Mix and simmer for 5-7 min.
- Remove from heat, add nuts and garnish with parsley.
- Place the lavash into the serving bowls, add the Lebanese chicken, pour with mint yogurt sauce.