Ingredients :
- 3 1/2 pounds chicken whole
- 1 teaspoon salt
- 1 x black pepper ground
- 2 tablespoons vegetable oil
- 4 tablespoons butter unsalted
- 7 each cardamom pods whole
- 8 each cloves, whole
- 1 each cinnamon stick 2 inch piece
- 2 each bay leaves
- 2 1/2 tablespoons almonds blanced, slivered
- 2 1/2 tablespoons raisins, seedless
- 1 cup yogurt, plain
- 1 teaspoon cumin freshly ground for best results
- 1/2 teaspoon cayenne pepper
Method:
- Remove skin from chicken
- Cut into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces
- Spread chicken in single layer and sprinkle with 1/4 teaspoon salt and pepper to taste; pat into chicken to help it adhere
- Turn chicken over and repeat with another 1/4 teaspoons salt and pepper to taste
- Heat oil and butter in large skillet, preferably non stick, over medium-high heat
- When hot, add cardamom, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer (Do not crowd)
- Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole
- Repeat with remaining chicken
- Add almonds to hot oil in skillet and stir
- As soon as they begin to brown, about 1 minute, stir in raisins
- Immediately pour contents of skillet, fat and all over chicken
- In small bowl, stir together yogurt, cumin, cayenne, remaining salt and black pepper to taste
- Pour over chicken; mix well
- Cover casserole; place in preheated 350F oven 20 minutes
- Turn chicken pieces over; baste with juices
- Cover, return to oven 20 to 25 minutes or until chicken is tender
- Just before serving, if necessary, reheat chicken over low heat
- Remove chicken pieces; transfer to warm serving dish
- Spoon off most fat left in casserole; discard
- Place remaining sauce in casserole over medium-high heat and boil until thickened, about 5 minutes
- Pour thickened sauce over chicken Serve.
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