Fragrant Chicken

The coolness of the yogurt complements the spiciness of this dish nicely.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  small onion, coarsely chopped
• 2  jalapeno peppers, seeded and coarsely chopped
• 6  garlic cloves, minced
• 3  inches  piece fresh ginger, peeled and minced
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon  coriander
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt
• 3  tablespoons  oil
• 1  medium onion, sliced and separated into rings
• 2  lbs chicken thighs, cut into 1-inch chunks
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package  frozen peas, partially thawed
• 1⁄4 cup raisins, soaked in warm water and drained (regular or golden)
• 3 -4  cups  warm cooked jasmine rice
• 1  cup  Greek yogurt

Directions

1. Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
2. In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
3. Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
4. Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
5. Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
6. Fold in raisins and continue to cook just long enough to heat through.
7. Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.