| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Niger | Tamwt01 | 4 | servings |
INGREDIENTS
| 1 | c | Plain yogurt |
| 1/3 | c | Tomato sauce |
| 1/4 | c | Olive oil |
| 3 | Whole Boneless chicken breasts; with skin | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | Onion; diced | |
| 4 | Garlic cloves; creamed with | |
| Kosher salt; as needed | ||
| 1 | tb | Sugar |
| 1 | tb | Paprika |
| 2 | tb | Sherry vinegar |
| 1 | pn | Cayenne pepper |
| 2 | c | Cooked red kidney beans |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine the yogurt and tomato sauce in a small bowl and set aside. Heat the oil in a large skillet. Season the chicken all over with salt and pepper. Saute chicken, skin-side down first, until golden brown, about 2 minutes per side. Transfer chicken to a casserole, and cover to keep warm. In the same skillet, saute the onion until soft and clear, about 3 to 5 minutes, then add the garlic paste and the sugar, stir until dissolved. Stir in the paprika, vinegar, and cayenne. Add the yogurt-tomato sauce, and kidney beans. Bring mixture to a boil, then spoon over the chicken. Transfer casserole to oven and bake about 15 minutes. Serve hot. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B39 broadcast 09-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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