Recipe for cooking cajaj bel laban

Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Poultry

Source: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Spring 1997

1 chicken, cut at joints into pieces
1/4 c. water
1/2 Tbsp. ground coriander
2 onions, finely chopped
1/2 Tbsp. ground black pepper
2 chile peppers, split
1/2 Tbsp. salt
12 Tbsp. corn oil
1 c. yogurt

Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required.

In a separate pan, beat the yogurt and a little water with a whisk. Let it come to a boil, stirring constantly. Remove the yogurt from the heat and set aside.

When the chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a deep dish along with white rice.

Serves 4 to 6.