Chicken kishk
Pork fillet with cherry sauce
- 400 GRAM CHICKEN BREAST
- 1 CUP YOGURT
- 1 CUP MILK
- 6 TBSP FLOUR
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
Bring two cups of water to the boil with the garlic and some pepper and salt. Add the chicken, put the lid on, turn off the heat and let it stand for half an hour. Take the chicken out and cut in large cubes. Save one cup of the stock. Mix the stock with the yogurt, milk and flour and whisk it well. Bring this mixture to the boil, stir all the time. Simmer for 3 minutes on very low heat. Stir fry the onion until golden brown. Add half of the onions and all the chicken to the sauce. Put this in a bowl and sprinkle with the rest of the onion.
Cut the pork fillets in half lengthwise and wrap them in bacon. Fry them 20 minutes, turn regularly. Heat the wine with the cherry jam and cherries and cook on low heat for 10 minutes. Dissolve the corn starch in a few tablespoons water and add to the cherry mixture. Heat slowly till the sauce thickens, add the balsamico and the rosemary leaves. Pour the sauce over the pork fillets.
Click
for Worldcook's recipe page