Burnaby Community Kitchens

Reyam's Iraqi authentic recipe!!  printer-friendly recipe One whole chicken , skinned and cut into parts [can also be made with lamb, or breast chicken ] 2 tsp cumin 1 tsp garlic powder 1 tsp onion powder salt and black pepper Water (For the yogurt sauce) 1 quart (4 cups) of whole milk yogurt 1-2 tbs cornstarch One whole egg About 2 cups of broth you’ll get from cooking the chicken (Preparing chicken) Bring to a boil, and then let it simmer for 30-45 minutes  until the chicken is cooked through. It won’t cook again in the yogurt sauce, just be warmed. What you’re doing is cooking the chicken and also creating a broth to stir into the yogurt sauce. If you get some foam on the top while the broth is simmering, just skim it off. Once your chicken is done,  gently take out the pieces, put them in a plate, and cover until you’re ready to put the meal together. Strain the broth through a wire sieve, pour it back into the pot, and simmer for 5-10 minutes until slightly reduced. ...

                                                         Reyam is sharing two of her Iraqi chicken recipes with us this week.  I cannot wait to see which recipe will be the favourite! printer-friendly recipe Ingredients ▢ 2lb /1 kg chicken thigh fillets  , skinless and boneless (Note 3) MARINADE ▢ 1 large garlic clove  , minced (or 2 small cloves) ▢ 1 tbsp. ground coriander ▢ 1 tbsp. ground cumin ▢ 1 tbsp. ground cardamom ▢ 1 tsp ground cayenne pepper  (reduce to 1/2 tsp to make it not spicy) ▢ 2 tsp smoked paprika ▢ 2 tsp salt ▢ Black pepper ▢ 2 tbsp. lemon juice ▢ 3 tbsp. olive oil YOGHURT SAUCE ▢ 1 cup Gre...