Yogurt-braised Chicken With Cashews And Raisins

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs broiler-fryer chickens (8 pieces)
• 1 1/2 tablespoons kosher salt
• 4 teaspoons ground cumin, divided
• 1 1/2 teaspoons ground cardamom, divided
• 1 teaspoon cayenne pepper
• 2 1/2 cups raisins (about 12 ounces)
• 1 1/2 cups water
• 4 cups plain yogurt
• 2 teaspoons fresh ground black pepper
• 2 teaspoons ground cinnamon
• 5 tablespoons clarified butter
• 1 cup raw cashews (about 5 ounces)
• 10 whole cloves
• 1/3-1/2 cup fresh lemon juice

Recipe

• 1 place chicken, skin side up, on rimmed baking sheet. mix 1 1/2 tablespoons salt, 3 teaspoons cumin, 1 teaspoon cardamom and cayenne in small bowl. sprinkle chicken generously on all sides with spice mix. let stand 2 hours.
• 2 combine 1 cup raisins and 1 1/2 cups hot water in medium bowl. cover; soak until raisins are soft, at least 30 minutes and up to 1 hour. drain, reserving soaking liquid. blend raisins and 3 tablespoons reserved soaking liquid in mini processor, adding more soaking liquid, if needed, to make smooth paste.
• 3 place yogurt in medium bowl; whisk 1 minute to lighten. add black pepper, cinnamon, remaining 2 teaspoons salt, 1 teaspoon cumin and 1/2 teaspoon cardamom and whisk to blend.
• 4 heat butter in large nonstick skillet over high heat. add chicken, skin side down, and saute until brown, about 6 minutes per side. add remaining 1 1/2 cups raisins, cashews and cloves. slowly stir in yogurt mixture. reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.
• 5 transfer chicken to platter. whisk raisin paste and 1/3 cup lemon juice into sauce. simmer to blend, whisking constantly, about 4 minutes. season with salt, pepper, and more lemon juice, if desired. spoon over chicken.