Ingredients:
3 1/2 lb chicken, whole salt freshly ground
2 tbsp vegetable oil
4 tbsp butter, unsalted
7 cardamom pods, whole
8 cloves, whole
1 cinnamon stick, 2 inch piece
2 bay leaves
2 1/2 tbsp almonds, blanched, slivered
2 1/2 tbsp raisins
1 cup yogurt, plain
1 tsp cumin, ground, freshly ground for best r
1/2 tsp cayenne pepper
Instructions:
Remove skin from chicken. Cut into serving pieces, cutting whole
legs into two pieces and whole breasts into 6 pieces. Spread chicken
in single layer and sprinkle with 1/4 tsp salt and pepper to taste;
pat into chicken to help it adhere. Turn chicken over and repeat with
another 1/4 tsp salt and pepper to taste.
Heat oil and butter in large skillet, preferably non stick, over
medium-high heat. When hot, add cardamom, cloves, cinnamon, bay
leaves and as many chicken pieces as pan will hold in single layer.
(Do not crowd.) Brown chicken on both sides; transfer with slotted
spoon to ovenproof casserole. Repeat with remaining chicken.
Add almonds to hot oil in skillet and stir. As soon as they begin to
brown, about 1 minute, stir in raisins. Immediately pour contents of
skillet, fat and all over chicken.
In small bowl, stir together yogurt, cumin, cayenne, remaining salt
and black pepper to taste. Pour over chicken; mix well.
Cover casserole; place in preheated 350F oven 20 minutes. Turn
chicken pieces over; baste with juices. Cover, return to oven 20 to
25 minutes or until chicken is tender.
Just before serving, if necessary, reheat chicken over low heat.
Remove chicken pieces; transfer to warm serving dish. Spoon off most
fat left in casserole; discard. Place remaining sauce in casserole
over medium-high heat and boil until thickened, about 5 minutes. Pour
thickened sauce over chicken. SERVES:6
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)
Moghlai Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
