Middle-Eastern Spiced Chicken |
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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 4 |
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A tangy, sweet, and spicy chicken dish made with a yogurt marinade. Perfect when served with basmati rice. Ingredients:
1 lb chicken, cubed |
2 cups plain yogurt |
2 -4 teaspoons cumin |
2 -4 teaspoons cinnamon |
1/2-1 teaspoon nutmeg |
salt |
pepper |
2 tablespoons olive oil |
1/4 cup orange juice |
1/2 cup chicken broth |
2 onions |
1/2 cup dried apricot |
1/2 cup slivered almonds |
1 tablespoon cornstarch |
Directions:
1. Mix yogurt, cumin, cinnamon, nutmeg, salt, and pepper. Marinate chicken in yogurt mixture for 1-2 hours.
2. Heat olive oil in large skillet over medium-high heat. Add onions and saute for a few minutes until they are becoming tender. Add chicken/marinade and apricots and continue to cook. After about five minutes, add orange juice and chicken broth. Reduce heat to low, and simmer for 10-15 minutes, stirring occasionally.
3. With a spoon, add some of the hot cooking liquid to a bowl. Mix with cornstarch until smooth, and return this mixture to the saucepan. Stir constantly until thickened. At this point, you may wish to add additional amounts of cumin, cinnamon, nutmeg, salt, and pepper.
4. Serve with basmati rice. Note: for additional flavor, cook rice with chicken broth.
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