1 teaspoon vegetable oil
1/2 cup chopped onion
1 teaspoon Cajun seasoning
2 teaspoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon salt and pepper to taste
1 teaspoon brown mustard
2 tablespoons grated onion
1 tablespoon chopped fresh parsley
1/4 cup prepared yogurt
3 tablespoons duck sauce
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lemon juice
Heat oil in large skillet over medium heat. Saute onions in oil until tender. Toss poultry with onion mixture for 3 to 4 minutes. Remove from oven.
Stir garlic, salt, pepper and brown mustard into pan of skillet. Pour chicken into skillet. Cook over medium heat for 5 minutes on each side or until chicken begins to brown (or fork if you're into that).
In a small bowl combine yogurt, duck sauce, cilantro, lemon juice, brown mustard, onion and parsley. Mix well.
Remove chicken from skillet. Coat with sauce mixture and zip with twine. Bring pan to a boil. Reduce heat to medium-low. Cover and simmer for 5 minutes.
Remove chicken from sauce mixture and place in a serving bowl.
really good! other reviewers' criticisms focused entirely on the cheesecake, which was a nice change but how do you make it thicker without it seeming bland. i used Jason's technique on his videos-just plain old EC heat, nothing fancy. nightshift is awesome! thanks for the recipe.