Chicken Legs With Fresh Coriander and Golden Raisins |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is from an article by Madhur Jaffrey in the March 1989 issue of Gourmet Magazine. Ingredients:
2 cups plain yogurt |
1 cup fresh coriander, chopped and loosely placed in measuring cup |
1 tablespoon ground coriander |
1 teaspoon cumin |
1 1/2 teaspoons salt |
2 tablespoons golden raisins |
10 skinless chicken legs, cut into drumstick and thigh sections |
6 tablespoons vegetable oil |
1 cinnamon stick, 2 inches long |
6 cardamom pods |
10 whole cloves |
1 large onion, halved lengthwise and sliced thin crosswise |
Directions:
1. In a bowl, whisk the yogurt well, add the fresh and ground corriander, the cumin, the salt, and the raisins, and combine the mixture well.
2. In a heavy large deep skillet or wide flameproof casserole heat the oil over moderately high heat until it is hot but smoking, add the cinnamon, the cardamom, and the cloves, and stir the spices for 2 seconds. Add the onion and saute it, stirring, until it is golden. Add the chicken and saute it, turning it occasionally for 6 to 8 minutes, or until it is browned lightly. Stir in yogurt mixture, bring it to a boil and simmer the mixture, covered, stirring occasionally, for 20 minutes. Remove the lid and boil the mixture, uncovered, stirring occasionally for 5 to 10 minutes, or until the liquid is reduced to a thick sauce.
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