Hungarian Chicken

• 1 large clove garlic
• 12 ounces whole onion, or 11 ounces ready-cut onion (2 1/2 to 2 3/4 cups)
• 1 tablespoon canola oil
• 24 ounces Italian peppers
• 12 ounces skinless, boneless chicken breasts
• 1 28-ounce can no-salt-added crushed tomatoes
• 1 1/2 teaspoons caraway seeds
• 2 teaspoons sugar
• 1 1/2 teaspoons sweet Hungarian paprika
• 1 cup nonfat yogurt
• 2 teaspoons cornstarch
• Black pepper to taste

1. With food processor running, put the garlic through feed tube to mince.
2. Cut whole onion into eighths; chop in processor.
3. Heat oil in nonstick skillet and saute onion and garlic until onion begins to brown.
4. Wash, trim and seed peppers.
5. Dice coarsely.
6. Add to the onion.
7. Wash chicken, and cut into strips about 1/2-inch wide.
8. Add to skillet, along with the tomatoes, caraway, sugar and paprika.
9. Cover, and cook for about 10 minutes, until the chicken is cooked and peppers are soft.
10. Mix a little of the yogurt with the cornstarch to make smooth paste; stir into the remaining yogurt.
11. Just before the dish is ready, stir in yogurt mixture and cook over medium-high heat until sauce thickens.
12. Add pepper.
13. Serve over polenta.

clove garlic, onion, canola oil, italian peppers, skinless, salt, caraway seeds, sugar, sweet hungarian paprika, nonfat yogurt, cornstarch, black pepper

Taken from cooking.nytimes.com/recipes/955 (may not work)