Sufra Dayma: Tarragon Chicken By Moushira Abdel-Malek Ingredients: 4 chicken thighs 3 tbsp flour 1 tbsp each : grated lemon rind, lemon juice, tarragon, sweet paprika 1 chicken stock cube 1 egg yolk 2 tbsp sour cream 3/4 cup water 1 tbsp oil 30 gms butter Salt + pepper Method: Coat chicken in flour. Heat butter and oil in pan. Fry chicken until goldened. Drain on paper towels and place in an ovenproof dish. Combine lemon rind, juice, tarragon, paprika, crumbled stock cube and water in a pan. Bring to a boil and pour over chicken. Bake, covered in a moderate oven until chicken is tender. Remove chicken and keep warm. Add lightly beaten egg yolk and cream to chicken juices. Stir over low heat until sauce thickens. Season with salt (to taste) and pepper. Spoon over chicken and serve with rice or mashed potatoes.
