Chicken Legs With Fresh Coriander and Golden Raisins

1. 1

   In a bowl, whisk the yogurt well, add the fresh and ground corriander, the cumin, the salt, and the raisins, and combine the mixture well.

2. 2

   In a heavy large deep skillet or wide flameproof casserole heat the oil over moderately high heat until it is hot but smoking, add the cinnamon, the cardamom, and the cloves, and stir the spices for 2 seconds.

3. 3

   Add the onion and saute it, stirring, until it is golden.

4. 4

   Add the chicken and saute it, turning it occasionally for 6 to 8 minutes, or until it is browned lightly.

5. 5

   Stir in yogurt mixture, bring it to a boil and simmer the mixture, covered, stirring occasionally, for 20 minutes.

6. 6

   Remove the lid and boil the mixture, uncovered, stirring occasionally for 5 to 10 minutes, or until the liquid is reduced to a thick sauce.

* Per serving · 4 servings · Values may vary.

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