Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Blanched almonds
6 Garlic cloves
1 tb Fresh gingerroot, minced
2 tb Vegetable oil
2 lb Chicken thighs, skinned
6 Whole cloves
3 Bay leaves
2 Onions, chopped
1 Cinnamon stick
1 ts Ground coriander
1 ts Cumin
1 ts Cardamom
1 ts Salt
1/4 ts Cayenne pepper
1/2 c Plain yogurt
Fresh coriander, chopped

in blender or food processor, pure blanched almonds, garlic, ginger
and 1/3 cup water until smooth.

In large saucepan or Dutch oven, heat oil over medium-high heat; brown
chicken on all sides. Remove and set aside.

Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or
until onions are lightly browned. Add almond mixture to saucepan
along with coriander, cumin, cardamom, salt and cayenne pepper; cook,
stirring for 3 minutes or until lightly browned.

Return chicken to saucepan along with 1/2 cup water; cover and simmer
for about 30 minutes or until juices run clear when chicken is
pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick,
cloves and bay leaves.

Garnish with coriander.

4 servings for $7.54 CDN [Mar/95]

Serve with bowls of chutney, toasted almonds and yogurt.

Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

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