Ya Salam Cooking

The cream base sauce for this chicken is simply perfect in every way that most Gulf recipes seem to be. You can use any chicken pieces that you like for this and I would imagine that any seafood such as fish or shrimp would be simple divine with this sauce as well.

1 whole chicken, cut up
2 tablespoons olive oil
1 small onion, diced
1 cup yogurt
2 tomatoes, quartered
1 teaspoon salt
2 tablespoons tomato paste
1 tablespoon Arabic spice mix

1. In a food processor add onion, yogurt, tomatoes, salt, tomato paste and Arabic spice mix. Mix until well blended.

2. In a 9-inch saute-pan on medium-high heat add olive oil. Add chicken pieces allow to cook until half way done on both side. Reduce heat to medium and pour yogurt mixture over chicken into pan. Allow to cook for 10 minutes then reduce heat to low. Cook until chicken is no longer pink and less sauce is remaining in the pan. Approximately 15-20 minutes. Serve with rice and pour yogurt mixture on top of chicken.

Yields: 4 servings