Margarita's International Recipes


Djaj Mahshi bil Laban

Stuffed Chicken Breasts in Yogurt Sauce

Stuffed Chicken Breasts  in Yogurt Sauce

This dish seems to be a play on traditional stuffed chicken which is roasted and served with yogurt on the side. I don't even know if I gave it the correct name in Arabic - the original recipe only had it in English, so I asked an Iraqi friend for help.

Even though I'm not a huge fan of zucchini, I was pretty pleased with the end result. The chicken was tasty and the sauce was yummy. This recipe makes quite a lot of yogurt sauce, so you can make more than 6 chicken breasts.


Stuffed Chicken Breasts in Yogurt Sauce


    For the seasoning

  • 5 Tbsp olive oil
  • 1/4 cup vinegar
  • 5 garlic cloves, crushed
  • 3 Tbsp minced ginger
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp baharat spice mix or garam masala
  • 1 Tbsp paprika
  • salt to taste

    For the chicken

  • 4-6 boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 zucchini
  • 1/2 cup mint leaves

    For the sauce

  • 5 Tbsp flour
  • 1/4 cup milk
  • 3 Tbsp olive oil
  • 2 cups plain Greek yogurt
  • 1 Tbsp cumin seeds
  • salt & pepper to taste

    For the combined dish

  • 3 Tbsp olive oil


Prepare the Seasoning

In a medium bowl, mix together all ingredients for the seasoning. Set aside.

Prepare the Chicken

Butterfly each chicken breast and pound it into a 1/3" thick filet, set aside.

Cut the red bell pepper and zucchini into thin stripes, about 2" long.

Place a chicken breast on a working surface and brush with the seasoning mixture. Place one or more red pepper and zucchini stripes near one of the short edges of the breast and top with meant leaves. Roll onto the rest of the breast and secure with toothpicks or kitchen string. Repeat with the rest of the breasts and set aside.

Prepare the Sauce

Mix together the flour, milk and olive oil in a large bowl. Add the yogurt, cumin seeds and salt and pepper to taste and mix thoroughly. Set aside.

Cook the Chicken

Heat olive oil in a saute pan over medium-high heat. When hot, add the chicken rolls and brown on all sides. Add the yogurt sauce and bring to a boil. Lower heat and then simmer for about 15 minutes, turning the chicken rolls so they cook evenly.

Adapted from R.S.'s recipe at Baghdad Cuisine

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