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1
Heat a nonstick skillet until very hot.
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2
Reduce the heat to medium high, add olive oil.
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3
Add the onion and saute until the onion begins to brown.
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4
Add the garlic to the onion and stir.
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5
Wash, dry and cut chicken into bite sized chunks.
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6
Add to the pan and brown chicken on all sides.
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7
Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
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8
Cover and cook over low heat until the chicken is cooked through.
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9
Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
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10
Add the yogurt, salt and pepper and mix well.
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11
Heat on low for about two more minutes.
