| 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
Posted to MM-Recipes Digest V3 #343
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:05:54 UT
A Message from our Provider:
“Don’t put a question mark where God puts a period.”