Yogurt-Vraised Chicken with Cashews and Raisins

By keteal

Ingredients

• 1 3-pound best-of-fryer chicken (8 pieces)
• 1 1/2 tablespoons plus 2 teaspoons coarse 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), divided
• 1 1/2 cups hot water
• 4 cups plain yogurt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cinnamon
• 5 tablespoons Clarified Butter (see recipe)
• 1 cup raw cashews (about 5 ounces)
• 10 whole cloves
• 1/3 to 1/2 cup fresh lemon juice

Details

Servings 6

Preparation

Step 1

Place chicken, skin side up, on rimmed baking sheet. Mix 1 1/2 tablespoons coarse 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.

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.

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.

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.

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.