8 chicken thighs
2 c. water
2 tsp. salt, divided
2 lg. lemons
1 tbsp. dried mint leaves
1/4 tsp. pepper
2 tbsp. olive oil
4 tbsp. cornstarch
3 tbsp. cold water
1 c. yogurt
2 tbsp. pine nuts (or chopped cashews)

Place chicken in deep saucepan. Add the 2 cups water, 1 teaspoon of the salt and the juice and peel of 1 lemon. Cover, simmer about 25 minutes until chicken is tender. Remove chicken and cool. Remove chicken from bones. Discard bones and skin. Skim fat from broth. Strain broth, and add enough water to make 3 cups liquid.

In medium saucepan, bring broth to boil. Add mint, pepper, olive oil and remaining salt.

In small bowl, stir together cornstarch and 3 tablespoons cold water. Reduce heat to low and add cornstarch to broth, stirring constantly until thick, about 5 minutes. Stir in chicken and yogurt. Heat, but do not boil. Sprinkle with nuts and garnish with lemon slices.