Sajid's recipe for Persian-style paprika-yogurt chicken

October 12, 6:29 PMDC Ethnic Food ExaminerMalaka Gharib

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the DC Ethnic Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

The chicken dish is in the second bowl from the top.

A coworker of mine invited me to a dinner party yesterday night. Apparently, her younger brother Sajid was on a serious cooking kick, and so he decided to cook a Persian-themed spread for all of her friends. The dinner was amazing.

He made kebab with more than ten kinds of spices, biryani rice with sumac, a delicious chopped salad with chicken, a kind of sliced-sausage dish with grilled onions and red pepper, and best of all, a delicious yogurt-chicken dish with tomato paste, paprika and lemon. It was so addictive. I kept going back for a little more, with a spoon of rice and a dollop of full-fat Greek yogurt. I liked it so much that I nabbed the recipe from him and brought it home to share with all y'all.

Recipe:

2 boneless chicken breasts, cubed
3 cloves minced garlic
1/2 tbs tomato paste
2 tbs ketchup
1/4 c full fat Greek yogurt
1/4 c lemon juice
1/2 tsp salt
1 tsp paprika
olive oil

Mix all the ingredients except for the olive oil together in a large mixing bowl. Saute until the chicken is all cooked up. Serve with yogurt and biryani rice.

Thanks Sajid!