Mmmm, this is a favorite!! This is a whole meal with several elements: garlic naan, sautéed chicken, cucumber-dill yogurt, and lemon rice.
First, the naan. Here’s the naan recipe I use. This one took me a little while to get the hang of—especially how to gently flatten and stretch the dough balls—but it’s worth trying a few times to get the feel of it in your hand. And don’t forget about kneading some crushed garlic into the balls and putting butter in the pan and on top of the cooking naan (so on both sides). Delicious!
Next, I make cucumber-dill yogurt. I use the recipe at this link—I’ll also copy it below because there are some other recipes on the link as well.
- 1/2 English cucumber, peeled, halved lengthwise, seeded and finely diced
- 1 cup plain low-fat or whole milk Greek yogurt (do not use non-fat)
- 2 tablespoons fresh lemon juice, from one lemon
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.”
Next, we also cut up a chicken breast and marinate it with (loosely):
2 TBSP olive oil
1 tsp salt
1 tsp pepper
2 tsp turmeric
2 cloves fresh chopped garlic
1 tsp fresh dill
I put the cut chicken in a bag, add the above ingredients, and shake it around, then store it in the fridge until later. When I’m nearly done cooking all the naan, I put this oil, spice, chicken mixture into a pan and sauté it.
Finally, we make lemon rice, according to this recipe. I usually leave off the last three ingredients because I often can’t find them.
Once everything is done, we put a naan on our plate, spoon some yogurt on top, and add rice and chicken. Then we roll it up and enjoy!! If you can find feta cheese, this is also delicious to add.
This is one of our favorite meals! Enjoy!
Baker Storycraft 