Yogurt-Braised Chicken with Cashews and Raisins
A flavorful Middle Eastern-inspired dish combining tender chicken pieces braised in spiced yogurt sauce with sweet raisins and crunchy cashews. The aromatic blend of cumin, cardamom, and cinnamon creates a rich and complex flavor profile.
Ingredients
- •1 whole 3-pound best-of-fryer chicken (8 pieces)
- •1½ tablespoons coarse kosher salt
- •4 teaspoons ground cumin
- •1½ teaspoons ground cardamom
- •1 teaspoon cayenne pepper
- •2½ cups raisins
- •1½ 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
- •10 whole cloves
- •⅖ cup fresh lemon juice
Cooking Instructions
- 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.
120 min
- 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.
45 min
- 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.
5 min
- 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.
24 min
- 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.
4 min
