| 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
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