Steamed Chicken in Yellow Pepper and Dill Sauce

I devised this recipe for a visiting friend on a low-fat diet. The pepper and dill sauce tastes almost creamy so it has none of the austerity of a summer’s dish.


  • 2 yellow peppers, deseeded and chopped roughly
  • 3-4 large cloves garlic, halved
  • 150 ml (¼ pint) water
  • 4 chicken breast fillets, skinned and cut across into thin slices
  • Generous handful of fresh dill, chopped
  • 3 tablespoons Greek ewes’ milk yogurt
  • 3–4 pinches cayenne pepper
  • Salt
  • Fresh dill to garnish


Put the chopped peppers and garlic in a saucepan with the water and sprinkle in a little salt. Bring to the boil, cover and simmer gently for about 20 minutes until the pepper is very soft. Remove from the heat. Put the pepper, garlic and water in a food processor and whizz to a smooth purée. You can then strain through a fine sieve if you want an extra-smooth purée, but I don’t think this is necessary.

Place a fairly shallow serving dish into a low oven to warm. Put the slices of chicken breast in a steamer and steam over boiling water for about 5 minutes until the slices are white all through. Arrange the chicken pieces in the warm serving dish, cover loosely with foil and keep warm in the oven.

Spoon the pepper purée into a saucepan and heat gently, stirring. Stir in the chopped dill and yogurt, then remove the sauce from the heat without allowing it to boil. Season to taste with cayenne pepper and salt. Pour the sauce over the chicken and garnish with more fresh dill. Serve at once.