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Yogurt-Braised Chicken with Cashews and Raisins

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Yogurt-Braised Chicken with Cashews and Raisins

Yogurt-Braised Chicken with Cashews and Raisins

amanda

Equipment

  • - Cooking Skillet

  • - Yogurt Strainer

  • - Cutting Board

  • - Mixing Bowls

  • - Spice Grinder

  • - Food Processor

  • - Measuring Cups and Spoons

  • - Oven-Safe Dutch Oven or Casserole

  • - Baking Sheet (with Silpat)

  • - Whisk

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 Clarified Butter

  • 1 cup raw cashews (about 5 ounces)

  • 10 whole cloves

  • 1/3 to 1/2 cup fresh lemon juice

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 4

Heat butter in large nonstick skillet over high heat. Add chicken, skin side down, and sauté 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

Instruction 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.
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