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Prep Time: 600 Minutes Cook Time: 60 Minutes |
Ready In: 660 Minutes Servings: 6 |
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This dish is full of heady aromas and sweet spices. Serve chicken with rice, and toss yogurt mixture after cooking. Ingredients:
1 cup plain yogurt |
1/4 cup lemon juice |
2 tablespoons garlic, minced |
1/2 teaspoon salt, divided |
1/2 teaspoon ground pepper, divided |
1/4 teaspoon ground cardamom |
1/4 teaspoon cumin |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
36 ounces chicken breasts |
1 cup chicken broth |
1 1/2 tablespoons olive oil |
1 tablespoon fresh parsley, chopped |
Directions:
1. Combine yogurt, juice, garlic, 1/4 tsp salt, 1/4 tsp pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add Chicken and seal. marinate in fridge overnight, turning bag occasionally.
2. Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and broth.
3. Heat oil in a large nonstick skillet over medium high heat. Sprinkle chicken with remaining salt and pepper. Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining chicken.
4. Return chicken to pan; pour broth mixture over chicken. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done.
5. Place chicken on a serving platter and discard liquid in pan. Sprinkle chicken evenly with parsely.
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