INGREDIENTS

INSTRUCTIONS

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
all-time favorite recipes. It is easy to  make, and never fails to
impress."  Recipe by: Caravanserai: Recipes with Cardamom  Posted to
MC-Recipe Digest V1 #1018 by KitPATh  <phannema@wizard.ucr.edu> on Jan
16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 361
Calories From Fat: 175
Total Fat: 20.3g
Cholesterol: 75.7mg
Sodium: 167.3mg
Potassium: 550.7mg
Carbohydrates: 12.8g
Fiber: 4g
Sugar: 2.5g
Protein: 33.5g