Chicken With Yogurt (Laban Makoud)

1. 1

   In a 4- to 5-quart saucepan, combine chicken pieces, cardamom, 1 teaspoon white pepper and 1 teaspoon salt.

2. 2

   Add just enough cold water to cover.

3. 3

   Place over high heat to bring to a boil, then reduce heat to medium-low.

4. 4

   Simmer, partly covered, until chicken is opaque throughout, 15 to 20 minutes.

5. 5

   Using a fork, transfer chicken to a platter.

6. 6

   Remove 2 cups broth and pour into a clean saucepan.

7. 7

   Add yogurt and cornstarch, and place over low heat.

8. 8

   Bring to a simmer, stirring frequently, then add chicken and allow to thoroughly reheat for a few more minutes.

9. 9

   Adjust salt and pepper as needed, and stir to coat chicken with sauce.

10. 10

    Serve garnished with toasted pine nuts or almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.