in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth. In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside. Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned. Return chicken to saucepan along with 1/2 cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves. Garnish with coriander. 4 servings for $7.54 CDN [Mar/95] Serve with bowls of chutney, toasted almonds and yogurt. Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 4|
|Calories from Fat: 198 (43%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 186.8mg||57 %|
|Sodium 234.7mg||8 %|
|Potassium 913.6mg||24 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 13.4g|
|Protein 49.4g||71 %|
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Calories per serving: 465
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