Italian Seasoned Yogurt Chicken

Directions:

1.      Cut the chicken into small pieces (2 inches) and finely slice the onion. Marinade the chicken in a bowl with yogurt, onion and some olive oil for a few hours in refrigerator (although not quite necessary).

 2.      Cook one cup of mixed long grain and wild rice in a steel container or sauce pan with two and a half cups of water. When water comes to boil, cover and simmer at low heat for about 20 minutes. Stir occasionally with a fork. Cook rice until water is evaporated and rice becomes tender but not overcooked. The black wild rice will remain somewhat harder than the long grains, which is normal.

3.      Heat olive oil on a large flat ceramic skillet. When oil is hot, put the marinated chicken with bay leaves. Stir the chicken mix on high heat. Water will soon start to release from the chicken and yogurt mixture. Keep on high heat as water is evaporated slowly. During the process keep adding Italian seasoning, oregano and black pepper and stir. Add salt to taste towards the end. Cooked chicken will be ready when water is fully evaporated leaving a thick yogurt-based sauce.

This chicken dish goes well with wild rice or even with white rice as well. Pita bread and hummus dip on the side can nicely complete the meal.