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Chicken-7-8 small pieces
3⁄4 cup honey
1 cup thick yogurt
2 teaspoons dry mustard
1⁄2 teaspoon paprika
1⁄4 teaspoon salt (optional)
1⁄8 teaspoon pepper
2 tablespoons vegetable oil
3⁄4 cup honey
1 cup thick yogurt
2 teaspoons dry mustard
1⁄2 teaspoon paprika
1⁄4 teaspoon salt (optional)
1⁄8 teaspoon pepper
2 tablespoons vegetable oil
Method
Coat chicken pieces with honey.
Combine yogurt and next 4 ingredients in a dish. Dredge chicken in mixture.
Heat oil in a heavy nonstick pan over medium high heat. Carefully place chicken in hot oil, in batches if necessary. Cook about 5 minutes per side, or until golden.
Reduce heat to low and cook 10 minutes more, or until juices run clear.
Combine yogurt and next 4 ingredients in a dish. Dredge chicken in mixture.
Heat oil in a heavy nonstick pan over medium high heat. Carefully place chicken in hot oil, in batches if necessary. Cook about 5 minutes per side, or until golden.
Reduce heat to low and cook 10 minutes more, or until juices run clear.
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