Food > Recipe Directory > Courses/Meal Type > Main Course > Chicken in Spicy Almond Sauce
Chicken in Spicy Almond Sauce Recipe
Chicken in Spicy Almond Sauce
Ingredients
- 2 lbs (1 kg) bone-in skin-on chicken breasts and/or thighs
- 2 bay leaves
- 1-inch (2.5 cm) piece gingerroot, peeled and thinly sliced
- 1-1/4 tsp (6 mL) salt
- 1/2 tsp (2 mL) black peppercorns
- 1/2 tsp (2 mL) granulated sugar
- Pinch saffron threads
- 1 large onion, cut in chunks
- 2 cloves garlic
- 2 tbsp (30 mL) peanut or vegetable oil
- 1/2 cup (125 mL) blanched almonds
- 2 tsp (10 mL) ground coriander seeds
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) cayenne pepper
- Pinch ground cardamom
- Pinch ground cloves
- 3 hot peppers, cut in 1-inch/2.5 cm slices
- 3/4 cups (175 mL) full-fat yogurt
- 1/4 cup (60 mL) coriander sprigs
Preparation
In skillet, place chicken pieces, skin side up, bay leaves, ginger, salt, peppercorns and 1-1/2 cups/375 mL water. Bring to boil, then cover and cook over medium-high heat until chicken is almost cooked through but just pink in centre of thickest part, about 12 minutes; with tongs, transfer to plate and let cool.
Strain cooking liquid into measuring cup and skim off fat; add enough water to make 1-1/4 cups/300 mL liquid. Remove and discard skin and bones from chicken pieces; cut into chunks.
In mortar with pestle, or in bowl with back of spoon, grind together sugar with saffron threads until powdery; add 2 tbsp/30 mL boiling water. In blender or food processor, blend onion with garlic until paste. Set all aside.
In skillet, heat oil over medium heat; fry almonds until golden, 2 to 3 minutes. With slotted spoon and leaving oil in pan, transfer almonds to blender; add half of the reserved cooking liquid and blend until smooth.
In same skillet and oil, fry onion paste, stirring frequently, until light golden, about 12 minutes; stir in coriander, cumin, salt, cayenne pepper, cardamom, cloves and hot pepper slices. Fry, stirring, for 1 minute.
Stir in almond mixture, yogurt and remaining cooking liquid; simmer for 10 minutes, stirring often and adding a little water if sauce starts to stick. Stir in saffron mixture. Add chicken and, if necessary, a little water; simmer, covered, for 4 minutes. Discard bay leaves. Serve garnished with coriander sprigs.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 328 |
| Protein | 31 g |
| Fat (total) | 19 g |
| Sat. Fat | 4 g |
| Carbohydrate | 9 g |
| Fibre | 2 g |
| Cholesterol | 89 mg |
| Sodium | 655 mg |
| Calcium | 8 % RDI |
| Iron | 9 % RDI |
| Vitamin A | 4 % RDI |
| Vitamin C | 5 % RDI |
| Folate | 7 % RDI |
Source
Homemakers Magazine: April 2007
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