Ingredients
One medium-sized chicken – 1 kg (2.2lb)
200ml (6¾ fl oz) of chicken broth
200g (7oz) of yoghurt
Three eggs
Eight tablespoons of plain flour
30g (1oz) of butter
The juice of one lemon
20g ( ¾oz) of toasted flaked almonds
A pinch of salt
A pinch of black pepper
Method
Boil the chicken in a large saucepan in two litres (4¼ pints of water) for 25 minutes. Once cooled, debone the chicken and separate 200ml (6¾ fl oz) of the chicken broth for later. Add the flour and butter to the remaining broth for later. Add the flour and butter to the remaining broth in a deep saucepan and simmer over a low heat for about two minutes.
Mix together the yoghurt, eggs, lemon juice and chicken broth you set aside earlier. Combine the yoghurt mixture and the flour, butter and broth, then add the chicken chopped into large pieces and cook for 10 more minutes, stirring constantly. Serve warm with some sprinkled almond flakes and black pepper.
Serves six.
Per serving
372 kcal, 18.1g fat (7.4g saturated), 30.9g protein, 22.8g carbs (2.2g sugars), 0.9g salt, 1.6g fibre
