Whether you choose to make the creamy or tomato based version, the savory warmth of Mediterranean home cooking will surely comfort family and friends alike.
|2||chicken breasts (boneless skinless, cut into 4 pieces)|
|2 tbsp||olive oil|
|1 t||ground cumin|
|1||medium onion (sliced in ½ rounds)|
|4||cloves garlic (minced)|
|1⁄4 c||flat leaf parsley (chopped)|
|1 c||anatolian yogurt sauce (or 1 can of unsalted diced tomatoes, drained)|
|ground black pepper (fresh, to taste)|
|salt (to taste)|
In a glass dish, rub chicken breasts with oil. Then squeeze lemon juice over them and sprinkle herbs and spice so that they are fully coated. In a heavy skillet over medium heat lightly brown the breasts on each side, adding oil if necessary. Add onions and garlic, cover and simmer over medium low heat for about 10-20 minutes or until tender and juicy, adding a little water to prevent drying. Remove lid and top with Anatolian Yogurt Sauce or tomatoes and parsley. Cover and allow to simmer on low for 5 minutes or until sauce becomes hot, but does not boil. Ladle sauce and juices over chicken when plating.
Serve with rice or couscous and flatbread.