Sunday, January 26, 2020

Chicken smothered in herbs and almonds
2 large chicken breast halves, trimmed and cut into 1-inch pieces
2 tsp. lemon juice
2 tsp. Kosher salt
6 Tbsp. olive oil (1 Tbsp., 5 Tbsp.)
3 Tbsp. sliced or slivered blanched almonds
2C thinly sliced onions
1 Tbsp. finely chopped peeled garlic
1 Tbsp. finely chopped ginger
1 stick cinnamon, 3 inches long
8 green cardamom pods
4 whole cloves
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. turmeric
1 tsp. blackened spices or spices of choice
1/2C chicken stock
½ -1C pureed canned tomatoes
3 Tbsp. almond butter
1/3C Greek yogurt
1/2C cilantro leaves, coarsely chopped

Place chicken pieces in a bowl with lemon juice and salt.  Cover and marinate ½ hour, or refrigerate overnight.

Heat one tablespoon oil in a pan; add the sliced almonds and sauté until light brown.  Remove and set aside.  Add the remaining oil to the pan; add the onions and sauté until light brown – about 15 minutes, stirring occasionally.  Add the garlic and ginger and sauté 2 minutes.  Add the cardamom, cinnamon and cloves and cook until puffed and beginning to brown.  Reduce heat to medium, add the chicken pieces and cook until lightly seared.  Add the remaining spices and stir to distribute.  Add ½ cup tomatoes, almond butter and ½ cup chicken stock.  Bring to a boil.  Reduce heat and simmer until fork tender – 20 minutes, stirring occasionally.  If necessary add more pureed tomatoes or chicken stock.  Stir in the yogurt.  Turn off heat and let the dish rest, covered, for at least one hour.  When ready to serve, heat thoroughly, season with salt and pepper to taste and serve, sprinkled with cilantro leaves.
MAKES:  8 servings.

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