Cajaj bel laban PDF Print E-mail

Dajaj bel Laban (Chicken with Yogurt)

Source: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Spring 1997

1 chicken, cut at joints into pieces
1/4 cup water
1/2 tablespoon ground coriander
2 onions, finely chopped
1/2 tablespoon ground black pepper
2 chile peppers, split
1/2 tablespoon salt
12 tablespoons corn oil
1 cup yogurt

Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required.

In a separate pan, beat the yogurt and a little water with a whisk. Bring to a boil, stirring constantly. Remove the yogurt from the heat and set aside.

When the chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a deep dish along with white rice.

Serves 4 to 6.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
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  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
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