Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Blanched almonds |
6 \N | Garlic cloves |
1 tablespoon | Fresh gingerroot, minced |
2 tablespoons | Vegetable oil |
2 pounds | Chicken thighs, skinned |
6 \N | Whole cloves |
3 \N | Bay leaves |
2 \N | Onions, chopped |
1 \N | Cinnamon stick |
1 teaspoon | Ground coriander |
1 teaspoon | Cumin |
1 teaspoon | Cardamom |
1 teaspoon | Salt |
¼ teaspoon | Cayenne pepper |
½ cup | Plain yogurt |
\N \N | Fresh coriander, chopped |
in blender or food processor, pure blanched almonds, garlic, ginger and ⅓ cup water until smooth.
In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside.
Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.
Return chicken to saucepan along with ½ cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves.
Garnish with coriander.
4 servings for $7.54 CDN [Mar/95] Serve with bowls of chutney, toasted almonds and yogurt.
Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@...
Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:05:54 UT