Chicken and Mushroom Stroganoff with Yoghurt

• 2 tbspolive oil
• 600gboneless skinless chicken thighs, cut into strips
• 400gchestnut mushrooms, thickly sliced
• 1onion, thinly sliced
• 3garlic cloves, crushed
• 1 tbspsweet paprika
• 1 tspsmoked paprika
• 1 tbspplain flour
• 300mlchicken stock
• 1 tbspDijon mustard
• 150gGreek yoghurt
• 15 mllemon juice
• 15gparsley, chopped
• fine salt
• black pepper
• 250 gdried basmati rice
• 300 gtenderstem broccoli

Method

1. 1Put the rice on to cook according to the packet while you make the stroganoff.
2. 2Heat 1 tbsp oil in a wide frying pan over medium-high heat. Season the chicken lightly and brown in two batches for 4–5 minutes per batch. Lift onto a plate; it will finish cooking in the sauce.
3. 3Add the other tablespoon of oil and the mushrooms and fry for 6 minutes without stirring much until they are browned and their liquid has gone. Mushrooms will not colour in a crowded, wet pan, so give them room and heat.
4. 4Turn the heat to medium, add the onion and cook for 5 minutes until soft, then the garlic, both paprikas and the flour for a minute. Pour in the stock, stirring, add the mustard and return the chicken with its juices. Simmer for 5 minutes until the thickest chicken strips reach 75°C for 30 seconds and the sauce coats the back of a spoon.
5. 5Take the pan off the heat and stir in the yoghurt and lemon juice. Yoghurt splits if it boils, so add it off the heat and do not return the pan to the hob. Taste and season.
6. 6While the sauce simmers, steam the tenderstem broccoli for 5–6 minutes until just tender. Scatter chopped parsley over the stroganoff and serve with the rice and broccoli.

Per serving

kcal

600

protein

46.3g

fibre

6.6g

carbs

65.3g

fat

17.3g