Recipe - Chicken Braised In Cardamom Sauce

2 tablespoon Oil
1 Fryer chicken; skinned and
quartered
1 cup Thinly cut or sliced up onions
2 tablespoon Ground coriander
2 teaspoon Ground cardamom
1 teaspoon Ground black pepper
One fourth cup Blanched almonds; cut or sliced up
1 One half cup Plain lowfat yogurt OR
nonfat yogurt
Kosher salt
One fourth cup Sliced toasted almonds; for
garnish

Preheat oven to 350F degrees.

Heat 1 TB of the oil in a nonstick saute pan over medium heat. Add the
chicken pieces and cook, turning often, for 5 minutes until the chicken
turns opaque. Remove and place the chicken pieces in an ovenproof casserole
dish or Dutch oven.

Add the remaining old and onions to the saute pan. Cook until onions are
wilted, about 3 minutes. Add the cardamom, coriander, black pepper and
blanced almonds. Cook until the nuts are pale gold, about 2 minutes.

Transfer the onion/spice mixture to a food processor or blender. Add the
yogurt and puree until smooth. If you use unblanched almonds, you don't
need to get perfectly smooth sauce. Season the sauce with salt/pepper as
needed and pour over the chicken pieces. Bake in the middle of the oven for
50 minutes, or until the chicken is tender.

Garnish with toasted almonds and serve with the sauce.

SOURCE Caravanserai: Mixing Spices with History: Recipes With Cardamom
www.bayarea.net/~emerald/caravan/ Site has information about the history of
cardamom, its storage, uses and folklore and mail order. Busted by
phannema@wizard.ucr.edu (jan 1998)

Notes: "This is one of my alltime favorite recipes. It is easy to make,
and never fails to impress."

Recipe by: Caravanserai: Recipes with Cardamom

Posted to MCRecipe Digest V1 #1018 by KitPATh phannema@wizard.ucr.edu on
Jan 16, 1998