Recipes that contain garlic almost always get a second look from me. There’s something about the flavor and taste of that member of the Allium family, which also includes onions, shallots and leeks, that especially appeals to me.
So, my curiosity was piqued recently when I got to the end of an article by nutritionist Lin Yan of the Grand Forks Human Nutrition Research Center. Dr. Yan, who conducts research in the area of diet, physical exercise and cancer prevention at the U.S. Department of Agriculture’s facility here, periodically contributes articles along with several other researchers at the “Nut Lab” for the Health and Wellness section of the Herald.
Dr. Yan was writing about the health benefits of garlic and concluded his submission with a recipe for Garlic Chicken. (His article will appear in the Herald on April 9.) It looks like a relatively easy entree to prepare and one that looks mighty tasty as well. Besides chicken and garlic, the recipe contains onion and yogurt. I can’t wait to try it.
Â½ ounce butter
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed (or more, if your prefer)
2 chicken breasts
Â½ pint chicken stock
Salt and pepper
Handful fresh parsley, chopped
2 tablespoons natural yogurt
Trim the chicken and cut into bite-sized pieces.
Melt the butter in a pan and add the olive oil. Add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so.
Add the chicken pieces to the onion and garlic mixture and brown on all sides.
Add the chicken stock, season with salt and pepper to taste and add the chopped parsley. Bring to a boil then turn the heat down to minimum and let cook gently, uncovered, for about 20 minutes.
Remove the chicken pieces and keep warm. Turn up the heat and reduce the liquid by about half. Remove from the heat and stir in the yogurt.
Serve the garlic chicken with mashed potato, your favorite vegetables and the garlicky sauce.
Yield: Serves 2.