Chicken Thigh Fillet with Saffron, Tomato, and Yogurt
5'
30'
easy
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Thigh Fillet
7 ή 8 Φιλέτα Μπούτι Κοτόπουλο MIMIKOS
3 κ.σ. ελαιόλαδο
½ κ.γ. κρόκο Κοζάνης
2 φλιτζάνια ζωμό κότας
1 κρεμμύδι ψιλοκομμένο
1 σκελίδα σκόρδο ψιλοκομμένη
2 ντομάτες τριμμένες
|
1 κ.σ. ντοματοπελτέ
1 κ.σ. μαραθόσπορο
2 δαφνόφυλλα
αλάτι
πιπέρι
200 γρ. γιαούρτι
Ingredients
1 tbsp tomato paste
1 tbsp fennel seed
2 bay leaves
salt
pepper
200 g yoghurt
7 or 8 MIMIKOS Chicken Thigh Fillet
3 tbsp olive oil
½ tbsp. Kozani saffron
2 cups chicken broth
1 finely chopped onion
1 clove of garlic, chopped
2 tomatoes, grated
Preparation
Season the chicken well with salt and pepper. Heat the olive oil in a pot and sauté the chicken for 6-8 minutes on all sides. Remove the chicken from the pot and add the onion. Sauté for 2 minutes, then add the fennel seeds, garlic, and egg yolk. Sauté for an additional 2 minutes, then add the tomato and tomato paste to the pot. Stir and add the bay leaf and broth. Return the chicken to the pot, season again with salt and pepper, and reduce the heat. Simmer the mixture with the pot covered for 20 minutes, until the chicken is cooked and the sauce has thickened.
After turning off the heat, we add the yogurt and stir to incorporate it into the sauce.
A recipe by Dimitris Skarmoutsos.
watch the recipe video
