Baked Chicken in Cardamom Sauce

Recipe by Julesong
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Heat 1 tablespoon of the oil in a sauté pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.
  • Remove and place the chicken in an ovenproof casserole dish or Dutch oven.
  • Add the remaining oil, butter, and onion to the sauté pan; sauté until onion is wilted, about 5 minutes.
  • Add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes.
  • Transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth.
  • Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.
  • Bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear.
  • Garnish with toasted almonds and serve with the sauce and rice.
  • Note: if you've not made this dish before, I recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.
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