Yogurt-Braised Chicken With Cashews And Raisins

Name: Yogurt-Braised Chicken With Cashews And Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-pound best-of-fryer chicken (8 pieces); 1 1/2 tablespoons plus 2 teaspoons coarse kosher salt; 4 teaspoons ground cumin, divided; 1 1/2 teaspoons ground cardamom, divided; 1 teaspoon cayenne pepper; 2 1/2 cups raisins (about 12 ounces), divided; 1 1/2 cups hot water; 4 cups plain yogurt; 2 teaspoons freshly ground black pepper; 2 teaspoons ground cinnamon; 5 tablespoons; 1 cup raw cashews (about 5 ounces); 10 whole cloves; 1/3 to 1/2 cup fresh lemon juice

Servings: persons

1 3-pound best-of-fryer chicken (8 pieces)
1 1/2 tablespoons plus 2 teaspoons coarse kosher salt
4 teaspoons ground cumin, divided
1 1/2 teaspoons ground cardamom, divided
1 teaspoon cayenne pepper
2 1/2 cups raisins (about 12 ounces), divided
1 1/2 cups hot water
4 cups plain yogurt
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
5 tablespoons
1 cup raw cashews (about 5 ounces)
10 whole cloves
1/3 to 1/2 cup fresh lemon juice

1
Place chicken, skin side up, on rimmed baking sheet. Mix 1 1/2 tablespoons salt, 3 teaspoons cumin, 1 teaspoon cardamom, and cayenne in small bowl. Sprinkle chicken generously on all sides with spice mix. Let stand 2 hours.
2
Combine 1 cup raisins and 1 1/2 cups hot water in medium bowl. Cover; soak until raisins are soft, at least 30 minutes and up to 1 hour. Drain, reserving soaking liquid. Blend raisins and 3 tablespoons reserved soaking liquid in mini processor, adding more soaking liquid, if needed, to make smooth paste.
3
Place yogurt in medium bowl; whisk 1 minute to lighten. Add black pepper, cinnamon, remaining 2 teaspoons salt, 1 teaspoon cumin, and 1/2 teaspoon cardamom and whisk to blend.
4
Heat butter in large nonstick skillet over high heat. Add chicken, skin side down, and saute until brown, about 6 minutes per side. Add remaining 1 1/2 cups raisins, cashews, and cloves. Slowly stir in yogurt mixture. Reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.
5
Transfer chicken to platter. Whisk raisin paste and 1/3 cup lemon juice into sauce. Simmer to blend, whisking constantly, about 4 minutes. Season with salt, pepper, and more lemon juice, if desired. Spoon over chicken.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3-pound best-of-fryer chicken (8 pieces), 1 1/2 tablespoons plus 2 teaspoons coarse kosher salt, 4 teaspoons ground cumin, divided, 1 1/2 teaspoons ground cardamom, divided, and more.

Yes, Yogurt-Braised Chicken With Cashews And Raisins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!