How to cook
Cut the chicken meat into servings and put it to boil but do not let it cook fully. Next, strain the meat and braise in a little oil. Pour part of the broth in which the meat had been boiling into a pot and add some water. Add the finely chopped carrot and onions, a little salt, black pepper grains and bay leaf.
After the broth has been boiling for some time, add the meat back to it and leave to simmer. Prepare a thickening agent from the yoghurt, egg and lemon juice. Braise the flour in oil and gradually add it to the broth with the meat and the thickening agent. Before serving, sprinkle with parsley.