"This dish is full of heady aromas and sweet spices. Serve chicken with rice, and toss yogurt mixture after cooking."
ground pepper, divided
1 1/2 tablespoons
fresh parsley, chopped
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.
Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and broth.
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.
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.
Place chicken on a serving platter and discard liquid in pan. Sprinkle chicken evenly with parsely.