Full of heady aromas, sweet spices, and lots of flavor. Marinating and cooking the chicken in tangy yogurt keeps it moist, but the yogurt mixture curdles and should be discarded after cooking. Serve the chicken alongside a basmati rice pilaf that's tossed with almonds, raisins, and cumin seeds.
Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator overnight, turning bag occasionally.
Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and chicken broth.
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon 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; discard liquid in pan. Sprinkle chicken evenly with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (713g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 975 | ||
Calories from Fat: 341 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 51 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 415.6mg | 128 % | |
Sodium 464.1mg | 16 % | |
Potassium 1661.5mg | 44 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.1g | ||
Protein 143.9g | 206 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 975
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