Chicken acquires a special tastiness once marinated in yoghurt, cream, lemon, pepper and saffron. After baking sprinkle with breadcrumbs and serve with basmati rice.
Serves: 6 Preparation time: 15m Cooks in: 40m Ready in: 55m
For the chicken
1.200gr. chicken fillet, from thighs and breasts, diced
2 tsp. soup spicy mustard Dijon type
1½ cup yoghurt
½ -1 tsp. sweet pepper
½ cup sour cream
½gr. Kozani saffron stigmas powder (half dose)
For the pilaf
2 cups basmati rice
2 cups vermicelli, grated
2-3 tsp. tablespoon fresh butter
3-4 cloves of garlic grated
salt, freshly ground pepper
Heat the cream and dissolve into the yolk. Allow to stand for 30 minutes.
Cut the chicken into large cubes and sprinkle with lemon juice. Season to taste.
Stir in the cream, yogurt, mustard and hot pepper. Dip the chicken pieces in yoghurt sauce cover and leave to marinate for 1 hour.
Preheat oven to 180 ° C. Dish chicken pieces (with sauce) in an ovenproof dish smeared with olive oil and sprinkle with breadcrumbs. Cover the pan with foil and bake the chicken in the preheated oven for 30 minutes.
Remove the foil and leave in the oven for 10 more minutes until golden brown. Serve with basmati rice.
Meanwhile, rinse the rice in water, heat the butter and sauté the garlic well with the vermicelli and rice over high heat for 10 minutes, stirring constantly until golden brown.
Put two and a half cups of water, salt and pepper, cover the pot, reduce much heat and simmer for 20 minutes until water is absorbed. Serve immediately.