Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 to 6 servings

Ingredients

Directions

Preheat oven to 400 degrees F. Combine the yogurt and tomato sauce in a small bowl and set aside. Heat the oil in a large skillet. Season the chicken all over with salt and pepper. Saute chicken, skin-side down first, until golden brown, about 2 minutes per side. Transfer chicken to a casserole, and cover to keep warm. 

In the same skillet, saute the onion until soft and clear, about 3 to 5 minutes, then add the garlic paste and the sugar, stir until dissolved. Stir in the paprika, vinegar, and cayenne. Add the yogurt-tomato sauce, and kidney beans. Bring mixture to a boil, then spoon over the chicken. 

Transfer casserole to oven and bake about 15 minutes. Serve hot.

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