| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Poultry etc, Main dish | 4 | Servings |
INGREDIENTS
| 1/2 | c | Blanched almonds |
| 6 | Garlic cloves | |
| 1 | tb | Fresh gingerroot, minced |
| 2 | tb | Vegetable oil |
| 2 | lb | Chicken thighs, skinned |
| 6 | Whole cloves | |
| 3 | Bay leaves | |
| 2 | Onions, chopped | |
| 1 | Cinnamon stick | |
| 1 | ts | Ground coriander |
| 1 | ts | Cumin |
| 1 | ts | Cardamom |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/2 | c | Plain yogurt |
| Fresh coriander, chopped |
INSTRUCTIONS
in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 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 1/2 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@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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