for 4 people

Marinade

180 g	plain yoghurt
2	garlic cloves, squeezed
2 tbsp	lemon juice
½ tsp	turmeric
¼ tsp	ground cumin
1 tsp	salt
500 g	Skinless chicken steaks

Chicken

1 tbsp	olive oil
½	organic lemon, thinly sliced
2 dl	chicken bouillon
250 g	frozen peas, defrosted
½ tbsp	butter
½ tbsp	white flour
4 sprig	dill, torn into pieces
4 sprig	basil, leaves torn off
1	spring onion incl. green part, cut into thin rings

How it's done

Marinade

Place the yoghurt in a bowl along with all the other ingredients up to and including the salt, mix well. Add the chicken steaks, mix, cover and marinate in the fridge for at least 1 hr.

Chicken

Heat the oil in a frying pan. Remove the chicken from the marinade, wipe away the marinade, set aside the remainder of the marinade. Place the chicken in the pan, brown for approx. 3 mins. on each side. Remove and set aside. Add the lemon slices to the same pan, fry for approx. 3 mins. Pour in the stock along with the reserved marinade, bring to the boil. Reduce the heat, mix the butter and flour with a fork, add while stirring. Return the chicken to the pan, cover and simmer over a low heat for approx. 10 mins. Add the peas, cook for approx. 5 mins. Plate up the chicken with the peas. Garnish with the dill, basil and spring onions.

Show complete recipe